Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
Blue Cheese Jalapeño Cornmeal Scone
- Ready in: 30 minutes prep; 25 minutes to bake
- Serves: 6
- Complexity: medium
The first recipe I wanted to work on was a cornmeal scone. The scone I make at Butterfly Bakery is made with rough-cut rolled oats and I always thought that cornmeal would work well in its stead.
- 1 ½ cups all-purpose flour plus more for coating (about a cup)
- ¾ cup coarse cornmeal
- 1 ¼ tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. cream of tartar
- 1 ½ tsp. salt
- ½ cup butter, cold or frozen
- 2 tbs. chopped fresh jalapeño
- ⅓ cup crumbled blue cheese
Preheat oven to 350 °F. Line 2 baking sheets with aluminum foil.
In a large bowl, mix together the flour, cornmeal, baking soda, baking powder, cream of tartar, and salt. With a pastry blender, food processor, or one or two sharp knives, cut the butter into the flour mixture until butter is approximately the size of a large pea. If the butter has softened at all, put the mixture into the freezer to cool.
Make a well in the center of the flour-butter mixture and add the maple syrup, sour cream, jalapeños, and blue cheese. Mix until just combined. Don’t overmix.
Place about 1 cup of flour onto a large plate. With a pair of large spoons or a disher-style ice cream scoop, scoop 1 ½ inch balls of batter into flour. Roll balls of batter in flour and place, evenly spaced, on baking sheet. Bake at 350 °F for approximately 25 minutes or until golden brown. Move scones from baking sheet to cooling rack immediately after removing from oven.