• Looking Back on a Decade of Maple Innovation
  • Looking Back on a Decade of Maple Innovation

    Back in 2007, Local Baquet ran an article by Bonnie Hudspeth on maple innovation and production in Vermont. Since then, maple production in Vermont has tripled to 1.8 million gallons a year and innovation seems to have entered a new golden (or perhaps amber) age. We did a quick maple innovation news round up for 2018 / 2019 to help everyone keep up with the some of the trends. 

    Read more


Blue Cheese Jalapeño Cornmeal Scone

3.0/5 rating (2 votes)
Blue Cheese Jalapeño Cornmeal Scone

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.

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