Savory Chili Corn Scones

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 just whisked my dry ingredients together to aerate them first. Then I stirred in buttermilk to bring it all together. I tested this recipe twice. The first time I needed a 1/2 cup of buttermilk to bring the dough together. The second time I needed to add a couple of tablespoons to make it work. Doughs like this react to heat and humidity, so I had to adjust based on the conditions.
I didn’t want to over work the dough with a rolling pin, so I just pressed the ball of dough out into a thin disc. Then I cut the disc into 8 equal wedges. I loved how crumbly and craggy the savory chili corn scones looked.
When they came out of the oven, they looked even more gorgeously flaky and golden! The wonderful smell permeated the whole house too. I think part of why I love baking so much is just how darn amazing it makes the house smell.

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

Savory Chili Corn Scones
Savory Chili Corn Scones
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Savory Chili Corn Scones
Savory Chili Corn Scones
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Breakfast
Servings: 8 scones
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 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
Instructions
  1. 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.
  2. 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!
Savory Chili Corn Scones
Savory Chili Corn Scones

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