I was in heaven! You could buy the spices by the ounce and so I went wild. I purchased four different types of salt and several variations of sugar. One in particular that I found very interesting was the green chile sugar. I had never heard of of such a thing and was immediately intrigued. They let me have a taste and I was hooked. The green chili sugar had the smoky heat of a jalapeno but was perfectly balanced with the sweetness of the sugar. I was instantly sold. I didn't have the slightest idea of what to do with this spicy sugar, but I knew I needed to have it. After returning home and dedicating a little thought to uses I figured this was a great recipe that was screaming for a little sprinkling of my new spice rack resident.
Adapted from September 2007 Cooking Light
12 servings (serving size: 1 scone)
- 1 3/4 cups all-purpose flour (about 7 3/4 ounces)
- 3/4 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 4 1/2 tablespoons chilled butter, cut into small pieces
- 1/2 cup fresh corn kernels (about 1 ear)
- 2 finely chopped seeded serrano pepper
- 1 cup nonfat buttermilk
- 1 teaspoon green chile sugar
- Cooking spray
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring with a whisk or pulse twice in a food processor.
Cut in butter with a pastry blender or food processor until mixture resembles coarse meal.
Stir in corn and pepper.
Add buttermilk, stirring just until moist (dough will be slightly sticky).Turn dough out onto a lightly floured surface, and knead lightly 2 or 3 times with lightly floured hands.
Pat the dough into a 9-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting to, but not through, dough.
Sprinkle with green chile sugar.
Bake at 400° for 25 minutes or until lightly browned. Cool on a wire rack.