Jalapeno cheddar herb scones recipe

Ingredients

• 2 cups flour
• 1/2 cup cornmeal
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon sugar
• 1 tablespoon dry mustard powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup butter, cold
• 3/4 cup buttermilk
• 1 egg
• 1 1/2 cups sharp cheddar, grated
• 1/2 cup frozen, fresh or canned corn
• 1/4 cup green onions, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons minced jalapeno, no seeds
• 3-4 tablespoons sundried tomato pesto or tomato puree
• 2 tablespoons parmesan for sprinkling