Jalapeño Cheddar Scones
Savory scone dough seasoned with Peppercorn Perfection and mixed with jalapenos and sharp cheddar cheese.
Ingredients
Scones:
- 2 1/2 cups all-purpose flour (Or use your favorite 1:1 gluten-free flour)
- 1 tsp. light brown sugar
- 1 tsp. baking soda
- 2 tsp. cream of tartar
- 1/2 tsp. salt
- 1 tsp. Peppercorn Perfection
- 4 oz. butter, chilled and cut into small 1/2-inch pieces (8 tbsp. or 1 stick, or 1/2 cup)
- 1 cup grated sharp cheddar cheese
- 2 tbsp. finely diced jalapeño (seeds and stem removed before dicing)
- 1 large egg, beaten
- 3/4 cup milk or half and half - your choice
- *1/2 cup cooked corn kernels *Optional
Instructions
- Preheat oven to 425⁰. Prepare a baking sheet with cooking spray or parchment paper.
- Sift flour, salt, Peppercorn Perfection, baking soda and cream of tartar into a bowl. Stir in brown sugar. Using a pastry cutter or cold fingertips, cut the butter pieces into the dry ingredients until the pieces of butter are like small peas. Stir in the grated cheddar and diced jalapeno. If you are adding corn, add it at this time.
- Beat egg and blend with milk. Stir milk mixture into the dry ingredients. Gently mix until you have a workable dough. Turn dough onto floured cloth or board and gather into a ball. You may need to absorb a little of the extra flour for this step, but be careful to not over handle your dough. Use a very light touch. Remember, as our British au pair once told me, “The keys to good scones are cold hands and a warm heart!” 💕
- Roll the dough ball out to about 1 ¼ inch in thickness. Cut dough into 24 mini squares or triangles for appetizer size, or 12 triangles for slightly larger scones. If you plan to use these for breakfast, probably the larger size is best. Or, you can also use a biscuit cutter dipped in flour if you prefer round scones. Just pick the size biscuit cutter you want to the particular use.
- Place scones on prepared baking sheet and bake for approximately 12-14 minutes, or until the tops begin to turn golden-brown. Remove from oven and cool completely.
Notes
You may find that you need a little more or less milk than 3/4 cup. If so, just compensate by adding a little more milk or a tiny bit more flour to get to a soft dough that you can roll out. We find that different flours act differently and cause some variation in the amount of liquid they can absorb.
We created these scones as an appetizer for passing around, but they would be wonderful with soup or as a breakfast feature served along eggs, too.