JAN
12
Chile Cheese Cornbread Scone
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I love cornbread. I also love scones. So I decided that the two should get married. These Chile Cheese Cornbread Scones were a big hit with our family.
We served them with Black Bean and Sweet Potato Chili for dinner one night because I didn’t quite feel like making my usual Honey Cornbread Muffins. In fact, I think part of the problem was that I was out of honey.
And perhaps craving something a little more savory. I dug up my Basic Scone Formula and went to work to figure out how to create a savory cornbread scone.It just took a little tweaking – something that I love to do.
Because I liked cheese in the Savory Gruyere, Apple and Sage Scones so much I decided that I’d add some cheddar along with a diced up poblano pepper for a little extra pizzazz.
Freezing scones is quite similar to freezing many other baked goods. Check out my tutorial for How to Freeze and Reheat Pancakes and Waffles. You would follow the same basic technique here.
This recipe freezes well if you’re looking for something to stock in your freezer. I find frozen biscuits and scones rather convenient for the morning’s breakfast.
With this particular recipe, (aside from serving with a bowl of chili) I enjoy slicing the scones in half, stuffing a scrambled egg between the two halves, and eating it like a breakfast sandwich.
Related Posts:
- Basic Scone Formula
- Kitchen Tip: Homemade Buttermilk Substitute
- Kitchen Tip: Trick for Cutting Butter into Flour
Chile Cheese Cornbread Scone
Prep Time: 15 minutes
Cook Time: 15 - 25 minutes
Total Time: 30 - 45 minutes
Ingredients:
2 3/4 cup all-purpose flour
1 1/4 cup cornmeal
4 tablespoons baking powder
1/2 teaspoon salt
2 teaspoons sugar
1 cup cold butter
1 poblano chile, finely diced
1/3 cup cheddar cheese, grated or cut into very small dice
3 eggs, lightly beaten
3/4 cup buttermilkDirections:
In a large bowl, combine the flour, cornmeal, baking powder, sugar, and salt. Cut the butter into the flour mixture (Tip: Trick for Cutting Butter into Flour). Stir in the cheese and poblano. Set aside.
In a smaller bowl, combine the 2 eggs and buttermilk. Whisk until well combined. Make a well in the center of the flour mixture, pour in the egg mixture and stir until it comes together. Whisk the additional egg in a small bowl combined with 1 tablespoon milk or buttermilk. Set aside.
Turn out on a lightly floured counter and knead a few times until it holds it's shape. Divide into two equal portions (a kitchen scale helps with this) and roll into an 8 or 9 inch circle. Dust the bottom of the circles with flour.
Cut each circle into 6 or 8 triangles or use a biscuit cutter for circular scones. Place the scones on a parchment lined baking sheet. Lightly brush with the egg wash, then bake for 15-25 minutes at 350 degrees F, or until golden and cooked through.
Cool on a wire rack until cool enough to handle. Serve.
To Freeze: cool completely, then place in a gallon sized Ziploc bag. Freeze for up to 1 month.
Notes:
You may substitute half of the all-purpose flour for freshly ground whole wheat flour if desired. I prefer White Whole Wheat Flour for it's mild flavor.
adapted from: GoodLife Eats Basic Scone Formula
About the Author:
Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. Wife & Mom. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie resides in Colorado with her husband and two children.
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Hello! I'm Katie Goodman, author of GoodLife Eats Etc. where I share what I find in my life. A mix of great recipes, family memories, adventures, good reads, and anything else that I love is what you will discover here.
Love this savory scone recipe! Perfect for dipping into a bowl of chili!
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looks wonderful!
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This looks utterly delicious and a perfect marriage between the scone and the chilli!
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oh YEAH. I think I might like these even more than cornbread muffins, and I didn’t think that was possible.
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Chiles are my absolute favourite addition to cornbread, I’ve never made them into scones. What a great idea!!
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Mmm this sounds awesome!
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That is a very nice variation form the traditional and more simple cornbread. Love the spice!
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Your descriptions have my stomach growling. Breakfast sandwich? Yes please. Great recipe, Katie.
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Perfect for freezing ahead for a grab and go snack or for breakfast sandwich!
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Oh yum these would go perfect with some ham and black bean soup that is a family favorite.
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YUM! My dad is going to love this recipe. He makes cornbread every single day
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One word. Mmmmmmmmmmmmmmmmmm. (does that count as a word?)
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Love the idea to combine cornbread and scones… I am pretty sure I will have to make these every time we have chili!
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I love the chiles in these – yum!
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Oh Katie, these look fabulous!
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I love scones and cornbread too. Marrying them is such a great idea. I’m excited to try this out!
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Adding the gruyere is brilliant! More savoury! More delicious. This is a great post, Katie. Have to try this sometime. Thanks!
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I love your site….and your recipes…I’d love for you to share a few @CountryMommaCooks Link & Greet party, starts Friday night@6….Have a wonderful weekend!
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Love these. Would have scones every weekend if I had a choice. And love the savoury ingredients!
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