Anyone else have a new hobby to while away the hours during quarantine? I do! I’ve taken up gardening, and I say that modestly. I’ve got two little plant pots on my back deck, and I go back and forth between drowning and dehydrating them. But they’re still growing their hardest, and now I’ve got a nice hoard of jalapeños.
Based on how well (read: poorly) I was taking care of my plants, I didn’t expect to get much of a harvest out of them. That’s why I didn’t have any plans for the jalapeños, which historically, I don’t eat a lot of. I like spicy foods, but I wasn’t ready for this many jalapeños. I’ve been popping them in everything to get rid of them, and this has to be my favorite use so far.
These scones are an absolute dream. The crumb is soft and tender, and the bits of jalapeños give them a fresh — almost green — flavor. The cheese and bits of butter help cut through the taste of the peppers, and is absolutely amazing when the scones are warm and gooey.
Just a few jalapeño seeds mixed into the badder gave these scones the slightest bit of heat, and only in spots. The spiciest bite I had left my lip tingling, but only for a moment. When I make these again, I’ll bump up the amount of seeds to get more spice out of them, but if you prefer the taste of these peppers without the heat, feel free to leave them out.
These scones are so easy to throw together. It takes minimal effort, time, and dirties just a few dishes. I’ve been making these scones as part of a savory breakfast, for afternoon snacks, and to be roll substitutes alongside roast and stew dinners. Oh, man! And I bet they’re just fantastic served with chili during the cooler months. Honestly, once you try these, you’re going to be looking for excuses to make them again and again.
Jalapeño & Cheddar Scone Recipe
2 3/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup cold butter
1 1/2 cups diced cheddar cheese
1 cup jalapeños, seeded and diced (about 3)
3/4 cup half and half or whole milk
1/4 teaspoon jalapeño seeds (optional, to taste)
2 large eggs
Coarse ground pepper for topping
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, sprinkle lightly with flour, and set aside. Make sure the jalapeños are thoroughly dry before starting the badder.
In a large mixing bowl, whisk together flour, baking powder, salt, and pepper. Work in the butter just until the mixture is unevenly crumbly. It’s okay for larger pieces of butter to remain–DO NOT OVERWORK THE DOUGH! Stir in the cheese and jalapeños.
In a separate bowl, whisk together the whole milk (or half and half), pepper seeds, and eggs until smooth. Add the egg mixture to the dry ingredients and stir until the dough is entirely moistened and it’s holding together.
Using a 1/3 measuring cup, drop scoops of dough in mounds onto the baking sheet. Brush with a bit of extra whole milk and top with coarse ground pepper.
Place the scones and the pan uncovered in the freezer for 30 minutes. Preheat the oven to 425 degrees.
Bake the scones for 30 minutes, or until they’re golden brown. Let them cool for 10 minutes to firm up. Best served slightly warmed.