Jalopeño Jack Scones
Makes 9 5 cm (2 inch) scones
Ingredients:
- 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
Directions:
- Preheat the oven to 425° F.
- In the large bowl of your food processor, add the flour, sugar, baking powder, salt and butter and pulse to combine.
- 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.
- 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.
They sound perfect to have with a bowl of chili or soup.
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They look so good Eva, do you think I could use them (sliced in half) as a sandwich bread? I’d expect it to be denser but if not too crumbly wondering if it might work… thnx
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Great idea to use them as sandwich bread! I’d suggest you cut them while cold so the don’t break apart.
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Ohhh I want this type of scones, love a bit of heat on my food!
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Traditional English breakfast meets its mate in a south of the border jalapeño! Well done. GREG
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I think jalapeño is one of our basic food groups. 🙂 So you know I’m loving this recipe! This looks really excellent — thanks!
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Yes, this would be delicious with a bowl of chili! Thanks for the inspiration!!!
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Sorry in advance, but in the title you’ve misspelled jalapeño and in the ingredient list you’ve misspelled Parmesan. My eyes just go to these typos! Great recipe.
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Thank you Mimi, I really appreciate it. I have corrected the errors.
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You have left the butter out of the recipe, Eva — it’s in the ingredients list, but you don’t say when and how to incorporate it.
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Looks like I was asleep when I posted this, thanks for catching that.
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Those are so perfect for the soup!
angiesrecipes
http://angiesrecipes.blogspot.com
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