Southwestern Scones

3 cups cake flour
1 1/2 cups yellow cornmeal
2 1/2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon cayenne
1 teaspoon cumin seed
12 tablespoons chilled butter — cut into 24 small pieces
1 1/2 cups grated sharp Cheddar cheese
1 cup frozen corn OR kernels from 1 ear of fresh corn
1/2 cup oven-dried red bell peppers — coarsely chopped
1/2 cup oven-dried yellow bell peppers — coarsely chopped
1/4 cup oven-dried Anaheim chilies — finely chopped
1 oven-dried jalapeño — minced (optional)*
1/2 cup finely chopped scallions
2 eggs — lightly beaten
1 cup heavy cream

Combine flour, cornmeal, baking powder, sugar, salt, cayenne and cumin seed in a large bowl. Toss to combine. Add butter pieces and cut in quickly, until mixture looks like coarse meal. Add cheese, fresh corn kernels, dried chilies, dried peppers and scallion. Toss lightly into flour-butter mixture. Combine lightly beaten eggs and cream, then add all at once to the dry mixture. Mix lightly, handling the dough as little as possible. Turn dough out onto a lightly floured surface. Knead lightly 5-6 times, until dough holds together.

With lightly floured hands, gently pat dough into two eight-inch rounds, each about 1 1/2 inches thick. Cut each round into six pie-shaped triangles, then arrange on an ungreased sheetpan. Bake at 375° for approximately 20 minutes or until lightly colored. Best when served warm.

Bell peppers
Preparation: Remove stem and seeds. Chop coarsely or slice in 1/4″ pieces.
Approximate Drying Time at 140ºF: 4-6 hrs.
Test for Doneness: Tough to brittle.

Chile peppers (Ancho, Anaheim, Jalapeño)
Preparation: Halve and seed. Prick skin several times.
Approximate Drying Time at 140ºF: 4-6 hrs.
Test for Doneness: Pods should appear shriveled and feel crisp.

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

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