Chile Cheese Cornbread Scone

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.

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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.

chili cheese cornbread scones

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.

chili cheese cornbread scone

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.

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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 buttermilk

Directions:

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.