Jalapeno Cheddar Scones
From the Honeymoon Kitchen
Baking is a crazy thing. You see, it’s normal for me to spend 90% of my day looking at recipes from various sources, but I don’t just go making them all. Why? Because there’s barriers to savory cooking. Namely having the ingredients. But baking, oh baking, somehow you are a whole culinary category based almost entirely on different combinations of the same 7 or 8 shelf stable ingredients. Flour? Check. Sugar? Check. Salt? Check. Butter? Is that even a question??? You get the gist. So the other day when I stumbled upon a few scone recipes online, I couldn’t think of one single reason why I shouldn’t go downstairs and bake some at that very moment. One might suggest self control, or the fact that it was 3pm and I wasn’t hungry, or that John wasn’t even home to share them with me as potential reasons, but somehow those didn’t occur to me.
Despite their superfluousness at the time, I’m super glad I didn’t let this recipe fall through the cracks. They turned out amazing, not only right out of the oven, but a few hours later at room temperature, and then frozen raw and baked a few days later. John did ultimately get to sample that frozen batch, and he immediately agreed that we need to find a more legitimate reason to make them again soon. We’re thinking they might make an awesome dinner roll alternative at one of the holiday dinners in our near future.
One note on the origin of this recipe. My overall inspiration came from Smitten Kitchen. First I stumbled on a recipe for cranberry scones that was praised for its creamy texture. I wasn’t feeling sweet, though, so I kept searching until I came upon her cheddar jalapeno version. I ultimately decided to create a sort of hybrid, which is how these came to exist.
- 1/2 Tbsp butter
- 2 jalapenos, minced
- 2 cups flour
- 1 Tbsp baking powder
- 2 Tbsp sugar
- 1 tsp salt
- 5 Tbsp unsalted butter, chilled and cut into 1/4-inch cubes
- 1 cup heavy cream
- 1/4 lb sharp cheddar, cut into 1/4-inch cubes
- Preheat oven to 400 degrees.
- Melt 1/2 tablespoon butter in a small skillet over medium high.
- Saute jalapenos until soft, about 3 minutes. Remove from heat and allow to cool.
- Measure out the 2 cups of flour. Remove 1 tablespoon and toss with jalapenos and cheese cubes. Set aside.
- Whisk together remaining flour, baking powder, sugar and salt in a bowl.
- Add cold butter cubes to dry ingredients and cut them together using a pastry blender or two forks, until it looks like course meal with a few clumps.
- Stir in cream and jalapeno-cheese mixture, mixing with a fork just until dough forms, about 20 seconds.
- Turn dough out onto a lightly floured surface and kneed just until it comes together in a rough ball, about 10 seconds.
- Lightly flour an 8-inch cake pan. Press dough into pan in an even layer.
- Turn dough back out onto floured surface so that now you have a flat 8×8 square of dough.
- Cut dough into 8 triangles.
- Bake scones on un-greased parchment paper for 12-15, until tops are light brown.
- Cool 10 minutes on a wire rack. Serve warm or at room temperature. I’m told they’re not great the next day, but I wouldn’t know first hand…
- If you want to freeze them for later use, work through step 11 and then place the triangles on a sheet pan or flat surface in the freezer. Freeze them like that over night, and then you can toss them all in a gallon bag or something air tight for longer-term storage. When you’re ready to cook them just go straight from frozen and cook them a little longer, about 20 minutes.
Makes 8 scones.