Cornmeal, Jalapeño, And Fresh Corn Scones

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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

Cooking spray

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