Tuesday, August 5, 2014

Cheesy Jalapeno Scones

My in house taste tester has had a long obsession with anything and everything jalapeno cheddar. One of his favorites were fabulous scones we used to get at the Farmer’s Market in Vancouver.

When I saw the amazing Pioneer Woman’s recent recipe for Jalapeno Cheddar Scones I knew I better give them a try, in hopes they would be a substitute for Dave’s favourite ones.

What you need,

3-1/2 cups all-purpose Flour
1 tbsp. baking Powder
1/2 tsp. salt
¾ cup cold butter, cut into small cubes
1 cup cheddar cheese, cut into small cubes
1/2 cup jarred Jalapeno slices, chopped roughly
½ cup heavy cream
½ cup+ 4 tbsp.1% milk
1 egg
1 tbsp. jalapeno juice (from the jar)

Preheat the oven to 400 degrees and line a baking sheet with a silpat mat.

Sift together the flour, baking powder, and salt. Add cubes of butter and use a pastry cutter or a fork to completely work the butter into the dry ingredients until there are no large chunks of butter visible. Mixture should resemble coarse crumbs.
Add the cheddar cubes and jalapeno slices and toss to coat.

Mix together the cream, milk, egg, and jalapeno juice. Pour into the flour mixture, stirring gently, until the dough all comes together.

Turn the dough out onto a floured counter and use your hands to press into a rough rectangle shape. Using a rolling pin roll the dough out to about 8 inches by 16 inches.
Use a knife or pizza cutter to cut into 15 squares, and then cut each square in half on a diagonal to create 30 small triangles.

Transfer the scones to the baking sheet and then bake for 15-18 minutes, or until lightly golden. The cheese will get all bubbly and melty! YUM!

Transfer to a wire rack to cool completely. Store in an airtight container for 3 days or they freeze really well too!

These scones are amazing. I added a little more milk than the original recipe, the dough was a bit dry but a couple extra tablespoons of milk made it perfect for me.

My in house taste tester really liked these scones. They are a pretty good substitute for his favourite farmer’s market scones!

They also went fabulously with my Chicken and Garden Vegetable Soup.



Recipe ever so slightly adapted from the Pioneer Woman

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