Chile Cheese Cornbread Scone

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2 3/4 cup all-purpose flour

1 1/4 cup cornmeal

4 tablespoons baking powder

1/2 teaspoon salt

2 teaspoons sugar

1 cup cold butter

1 poblano chile, finely diced

1/3 cup cheddar cheese, grated or cut into very small dice

3 eggs, lightly beaten

3/4 cup buttermilk

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