Spicy Jelly and Cornmeal Skillet Scones

Ingredients

2 cups Flour

1/3 cup Cornmeal + some for the skillet

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Kosher Sea Salt

8 Tablespoons Butter, cold + some for the skillet

3/4 cup Buttermilk + some for the top of scones

1 teaspoon Flake Finishing Salt

1/2 cup Jalapeño Pineapple Jelly

Prepare

  • Preheat the oven to 400.

  • Butter a 8" cast iron skillet or 8"-9" cake pan. Dust buttered skillet with cornmeal.

  • Stir together dry ingredients except for the flake salt.

  • Cut butter into the dry ingredients with a pastry cutter or forks.

  • Stir in 3/4 cup buttermilk.

  • Onto a well floured surface, lightly roll out or pat out with fingers 2/3 of the dough into a rough 10" round.

  • Lay dough into buttered skillet with dough curving up the sides of the skillet walls.

  • Stir 1/2 cup jelly to loosen, then spread over the top of the dough in skillet.

  • Onto a well floured surface, lightly roll out or pat out with fingers remaining 1/3 of the dough into a rough 7"-8" round.

  • Add new dough round over the top of the jelly layer in the skillet and join edges with the bottom dough layer.

  • Brush the top of the dough with buttermilk and sprinkle with flake salt.

  • Cut dough into 8 wedges by pressing straight down with a bench scraper, spatula or knife.

  • Bake 30-35 minutes until top is well browned.

  • Allow to cool for 5 minutes then again cut straight down into the 8 wedges.

Recipe makes 8 scones





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