Since I have an extensive menu planned (again, not a huge shocker here), I figured I'd try and start a few days early. I made the scones tonight and the put them in the freezer. They can be baked straight from the freezer, too - all you need to do is add an extra minute or two. Just be sure to put the egg wash on after you take them out of the freezer (translation: don't freeze them with the egg wash on them). I made a double batch so that I could give some to my parents to take to the super bowl party that they're going to.
But of course I had to test them out tonight, you know, just to make sure they're OK ;-)
After I cut out all the circles, I refolded the dough and cut out more. Not wanting to be wasteful, I used the scraps from the second round and just made a few wedges to bake up tonight. |
And my little taste tester (minus the egg wash, since I wasn't making an entire egg wash tonight just to glaze this little guy and his few "tester" buddies):
Jalapeño-Cheddar Scones (from SmittenKitchen.com)
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick or 4 ounces) cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp Cheddar cheese, diced - I always use white cheddar, although i'm not completely sure why. I've also thought about trying monterey jack or pepper jack cheese, but I always stop myself, because why fix something that doesn't need fixing?
2 small jalapeño peppers, minced
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick or 4 ounces) cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp Cheddar cheese, diced - I always use white cheddar, although i'm not completely sure why. I've also thought about trying monterey jack or pepper jack cheese, but I always stop myself, because why fix something that doesn't need fixing?
2 small jalapeño peppers, minced
Preheat oven to 400°F.
In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft. Let them cool, then mix them with the cheddar cheese in a small bowl and coat them with one tablespoon of the flour.
Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized.
Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is well-mixed.
Put the dough on a well-floured surface and gently knead it till it comes together well (less than one minute). Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.
No comments:
Post a Comment