jalapeno polenta scones
(1 rating)
I put this recipe on my blog, too. It was way too good not to share!
(1 rating)
yield
6 -8
prep time
40 Min
cook time
40 Min
Ingredients For jalapeno polenta scones
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2 1/2 cwhole grain flour
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1 Tbspbaking powder
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salt and pepper, to taste
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1/4 csour cream, fat-free
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1 lgegg
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1/4 cgrits, quick-cooking
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2 mdjalapenos, fresh
How To Make jalapeno polenta scones
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1Preheat oven to 350 degrees.
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2Prepare one serving of grits (polenta) according to package directions - should make about 3/4 cup cooked. Allow to cool for 20 minutes. Dice the jalapenos and set aside.
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3In a standing mixer bowl, stir together the flour, baking powder, and salt/pepper. With the dough hook attachment, combine the sour cream and egg into flour mixture. Incorporate the cooked and chilled grits (polenta) until a soft, crumbly dough forms.
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4On a floured surface, knead the dough for about 5 minutes while incorporating the diced jalapeno. Roll into a half-inch thick square. Cut into 6 or 8 pieces.
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5Place the scones on a greased baking sheet. Score the tops of each with an X shape.
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6Bake for 40 minutes and enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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