Savory Chili Corn Scone

Preheat oven to 400ºF 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.

Press the ball of dough out gently into a roughly 5-6 inch circle that is about 1/2 inch thick. Cut 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!