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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