Archive for November 1st, 2021


Jalopeño Jack Scones

Makes 9 5 cm (2 inch) scones


  • 280 g AP flour
  • 50 g granulated sugar
  • 15 g baking powder
  • 6 g salt
  • 56 g cold butter, in cubes
  • 1 L egg
  • 120 mL buttermilk
  • 100 g grated sharp cheese (I used jalapeño Monterey Jack)
  • 5 mL milk
  • 10 g Parmesan cheese, finely grated


  1. Preheat the oven to 425° F.
  2. In the large bowl of your food processor, add the flour, sugar, baking powder, salt and butter and pulse to combine. 
  3. Whisk to combine the egg and buttermilk and slowly add it to the dry ingredients while running the processor. Change the blade to the plastic blade and add the cheese. Pulse to combine.
  4. On a lightly floured surface, roll out the scone dough to about 1 cm (1/2 inch) thick. Cut into even squares. Lay on a parchment-lined baking sheet, spaced out about 2 cm. Brush the tops with the milk and sprinkle a little Parmesan cheese on the top of each scone. Bake for 10-15 minutes or until golden. Serve warm.

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