• Ceres, Goddess of Agriculture, Returns to State House
  • Heritage Ciders from Tannic Apples: New England’s OG Wine
  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration
  • Ceres, Goddess of Agriculture, Returns to State House

    Agriculture has regained its place of pride in the Vermont state house as the new Ceres sculpture was lifted into place on November 30th. This version, made by local artists Chris Miller and Jerry Williams, is expected to reside on the golden dome for 150 years. 

    Read more

  • Heritage Ciders from Tannic Apples: New England’s OG Wine

    Your favorite apples from the grocery store don’t have much in the way of tannin, and they make an alcoholic cider that New Englanders from the Founding Fathers time would have scorned - cider was once the wine of the Northeast, and today heritage ciders are bringing back that tradition. 

    Read more

  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration

    The crispness of fall has given way to chillier nights and snow dusted mornings throughout much of Vermont. It’s the season to tuck in with a glass of local wine or cider in hand. As you sip slowly, here's some food (or drink) for thought: what happens to the waste produced in the creation of your beverage? Where does that spent grape must and pomace go, aside from the compost bin?

    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.

Leave a comment

You are commenting as guest. Optional login below.

What we do

Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape ties into larger questions of sustainability and the future of our food supply. 

Subscribe to Our Newsletter

Sign up here to receive monthly Local Banquet news in your inbox.