I am not a baker. My previous attempts to bake birthday cakes or keep an eye on the oven for my former roommate have all failed. I’ve failed for two reasons — you need a extreme precision with measurement, and patience to time things perfectly, and quite frankly, “ain’t no one got time for that!” However, after learning to make biscotti during Christmas from the go-to baker, Mommy Singh, I wanted to make another attempt all on my own. My lack of sweet tooth led me to this recipe on Smitten Kitchen.
jalapeno cheddar scones
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 tablespoon cold butter, diced
- 1/2 cup heavy cream
- 3 eggs, divided
- 1/4 pound sharp Cheddar Cheese, diced
- 2 small jalapeno peppers, minced (next time I make the recipe I am going to add another jalapeno or 1 habanero in addition to this)
1.) In a skillet melt 1/4 tablespoon of butter and saute the jalapenos until soft. When mincing jalapenos, maintain some of the ribs for an added kick of spice. Let the jalapenos cool in a bowl with the diced cheese and 1 tablespoon of flour.
2.) Preheat your oven to 400 degrees. In a different bowl combine the rest of the flour, and baking powder. Dice the butter into small pieces to blend well with the flour easily. A pastry blender or two knives would have been helpful. I went the old school route and shopped up the butter which added more time to the prep.
3.) Whip two eggs and the cream and add to the flour mixture. Use a wooden spoon to fold the mixture. Take your time to make the mixture come together. Add the cheddar and jalapeno mixture that you previously set aside to the dough and evenly to incorporate all ingredients
4.) On a clean counter, flour the surface and begin to knead the dough gently. This should take about a minute. Do not over knead as the dough will become too flaky to work with. Use a rolling to in to pat the dough down to a 1 inch thickness. Using a small metal cookie cutter you will be able to make about 12 scones.
5.) Create an egg wash with the last egg and a teaspoon of water. Brush the egg wash onto each scone. Place the scones on a cookie sheet lined with parchment paper that is well oiled. This will help the scones bake evenly, not stick, and the clean-up portion of this baking project. Bake for about 25 minutes or until golden brown.
6.) Eat these scones the same day for the best quality
A picture is worth a thousand words and one of these words includes “success!” My first baking adventure is now checked off my “to-do” list. Do you enjoy the precision involved in baking? What is your favorite dish to bake for your loved ones?