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–+ servings

Upside Down Honey Jalapeño Cornbread Scones

These Upside Down Honey Jalapeño Cornbread Scones feature flaky buttermilk layers baked over caramelized honey and topped with sweet-and-spicy pickled jalapeños. Golden, sticky, and perfectly balanced between sweet heat and buttery richness, they’re a bold twist on classic cornbread.
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Course: Dessert
Keyword: cornbread, honey, jalapeño, scones
Servings: 8

Ingredients

  • 1¾ cup all purpose flour
  • ¾ cup cornmeal
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 2 tbsp granulated sugar
  • 12 tbsp cold butter grated
  • 1 cup buttermilk
  • 1 egg
  • 1 cup honey
  • 1 cup sliced pickled jalapeños

Instructions

  • Preheat oven to 375℉. In a large mixing bowl, combine together your dry ingredients of 1¾ cups flour, ¾ cup cornmeal,1 tbsp baking powder 1 tsp salt and 2 tbsp granulated sugar.
  • With a cheese grater, grate your 12 tbsp cold butter (1½ sticks) and mix into dry ingredients with your hands or mixing spoon until it reaches a mealy texture.
  • In a separate small bowl, whisk together 1 egg and 1 cup buttermilk. Add to the bowl of dry ingredients and mix until just combined. This will be close to a wet dough that is sticky, add more buttermilk 1 tbsp at a time if there are remaining flour streaks. Set bowl aside.
  • Prepare the honey and jalapeño topping. In a small saucepan over medium high heat, add 1 cup of honey and let it bubble for 2-3 minutes, remove from heat. Strain the pickled jalapeños and pat dry with a paper towel. Spray a 8" springform pan with a nonstick spray and layer the jalapeño slices on the bottom of the pan. Evenly spread the honey reduction over the pepper slices -- work somewhat quickly here so your honey doesn't get too hard in the pan, a non stick pan works best!
  • Add your scone dough on top of the candied peppers and spread evenly up to the sides of the springform pan. Bake for 22-25 minutes, until the center has set.
  • Remove from oven and let cool only 10 minutes before flipping the pan onto a plate and releasing the springform pan. Slice and serve, best enjoyed fresh!