I have already written a bunch of scone recipes here on the blog because they are a cherished treat in my family. My mom’s scones are legendary and every recipe I write is based on hers. As the temperatures start to drop, I wanted to make a really hearty scone to enjoy any time of day. Inspiration hit when I spotted the masa flour in my pantry. I decided to use it to make these incredible savory chili corn scones and I was so happy I did! They were so simple to make, too.
I served the savory chili corn scones right away while they were still warm. Oh my goodness, they were everything I was craving! The masa flour made them almost like little corn cakes, while the chili powder gave it the perfect amount of heat. They also worked any time of day. I had them for breakfast with some good strong coffee, then dipped some in my bowl of chili for dinner. I hope you all love these delectable, hearty little scones! xoxo
These savory chili scones are such a fun and tasty twist on the original! They are made with masa flour and have just enough heat for big flavor.
- 1 cup Maseca Masa Flour plus additional for bench flour
- 1/2 tablespoon baking powder
- 1 teaspoon chili powder
- 1/2 teaspoon Lawry's seasoned salt
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried tarragon
- 1/2 cup buttermilk plus an additional 2-3 tablespoons as needed
- Pre-heat the oven to 400 and line a sheet tray with a silicone mat or parchment paper. Combine the masa flour, baking powder, chili powder, salt, parsley and tarragon in a mixing bowl and whisk them all together. Add the 1/2 cup of buttermilk and stir it in until you have a soft dough. Heat and humidity may affect the dough, so if it is still too dry and crumbly stir in additional tablespoons of buttermilk as needed until it comes together. Bring it together into a smooth ball with clean hands and turn it out onto a clean surface dusted with more masa flour.
- Press the ball of dough out gently into a roughly 5-6 inch circle that is about 1/2 inch thick. Cut the circle into equal quarters, then cut each quarter into 2 equal wedges for 8 scones total. Transfer the scones to the lined baking sheet and bake them for about 15 minutes. Let them cool for a couple of minutes, then serve them immediately warm with some strong coffee! They also are great to dip in chili for dinner. Enjoy!