Jalapeño Cheddar Scones are the second from the left. |
Jalapeño-Cheddar Scones (from SmittenKitchen.com)
Ingredients:
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
Directions:
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
Directions:
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. I made mine mini for the shower (and generally make them mini when serving as an appetizer).
I then froze mine, and actually baked them up AT the shower, since I think they are THE BEST when they're fresh out of the oven.
When ready to bake the scones, remove the from the freezer and then start from here:
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. My mini ones take much less, about 8-12 minutes depending on the oven.
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