Cornmeal, Jalapeno, and Fresh Corn Scones

This was a lot easier than we thought it was going to be, and the basic dough would be good to add anything you want (blueberries or chocolate chips to make them sweet, garlic and cheese for savory). We paired it with the Mediterranean Fish Stew ~ YUM!
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1654673

Yield: 12 servings (serving size: 1 scone)
Ingredients
* 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 tablespoons finely chopped seeded jalapeño pepper
* 1 cup nonfat buttermilk (we used fat free half-and-half and it turned out fine)
* Cooking spray
Preparation
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. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in corn and pepper. Add buttermilk gradually, stirring just until moist (dough will be slightly sticky, so you might not need the whole cup).
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. Bake at 400° for 25 minutes or until lightly browned. Cool on a wire rack.
Nutritional Information
Calories: 150 (29% from fat)
Fat: 4.8g (sat 2.8g,mono 1.2g,poly 0.3g)
Protein: 3.6g
Carbohydrate: 23.5g
Fiber: 2.1g
Cholesterol: 12mg
Iron: 1.3mg
Sodium: 304mg
Calcium: 99mg