Jalapeño White Cheddar Scones, #ISW2017

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It seems another year has flown by and it’s International Scone Week again!  The lovely Tandy over at Lavender and Lime is hosting this roundup again so pop on over to find links to all the scones everyone is baking.

My first thought was to make a white cheddar dill scone, I have plenty of the dill in the herb garden and it’s a good flavor combination.  Plus I was making a tomato soup that day and they would go well together.

Then the boys and I weeded the garden (it stormed and rained the rest of the day after that) and came upon several jalapeños so I changed my mind.  That’s the joy of recipes, they are usually quite flexible.  If you don’t like an ingredient, substitute something else in.  I’ll still make them with the dill, probably next week.

Not only did these go well with the tomato soup, but Ewan enjoyed a leftover scone for a breakfast sandwich the next morning.  Slice it open and add a fried egg, sausage and a slice of cheddar cheese.  Have I mentioned lately how much Ewan eats?!  It’s a LOT!

After I made these I went back and looked at what scones I made last year.  Gee, it was a bacon, cheddar and chive scone.  Also served with tomato soup!  What can I say, it’s that time off year for all things tomato and scones just go with the soup.  Don’t forget to check out what everyone else is making over at Lavender and Lime.

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Jalapeño White Cheddar Scones

3 c. flour
1 Tbs. baking powder
1/2 tsp. fine sea salt
1/2 c. butter, frozen for about 30 minutes and grated
1 c. white cheddar, shredded
2 jalapeños, seeds removed and finely chopped
2 eggs
3/4 c. heavy cream

Preheat oven to 450 degrees and line a baking sheet with parchment paper.

Whisk together the flour, baking powder and salt for a quick sift. Using your fingertips work the butter into the flour mixture until it resembles chunky bread crumbs. Add in the cheddar and jalapeño, mix gently to completely incorporate.

Whisk together the eggs and cream. Stir into the scone mixture to combine, be careful not to over work it.

Put dough on a floured surface and pat down to 1/2 inch thick. Using a biscuit cutter or round form (mine was 3″) cut out 8 scones. Rework dough gently when necessary. Place on the baking sheet and bake for 12-15 minutes. If desired you can sprinkle the tops with a little extra cheddar for the last couple minutes. Place on a wire rack to cool.

Yields: 8 servings

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10 thoughts on “Jalapeño White Cheddar Scones, #ISW2017

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