Sometimes playing outside the comfort zone is so much and so rewarding. I have been wanting to make scones for what seems a very long time. I also added a new pretty Lodge cast-iron 12-inch skillet to my kitchen and could not wait to use it.
Lodge cast-iron is one of my favorite cast iron and I can always rely on the results.
Easy to make
Those scones will surprise you with how fast you can make them. I use my KitchenAid stand mixer, however, a hand mixer will do the job perfectly as well. Make sure the butter is chilled so it will be easy to work with the flour. Cheddar, jalapeno, and oven they go. I medium grated the sharp cheddar cheese. Mild cheddar will do well too.
The seeds are the little devils that will bring on most of the heat. To eliminate setting your mouth on fire I recommend removing all the seeds and interiors membranes.
How do you do that? Simple with a sharp small knife cut off the stem. Take your knife and slice the jalapeno lengthwise. Gently start cutting off slices of the jalapeno paying attention to leaving the center core intact. Once you finished removing the center core filled with the seeds, toss them and with the knife blade remove some of the light green membranes.
By doing the above you will have a full of flavor jalapeno minus the heat.
Give it a spin by mixing some butter with honey, split the scones in half, and spread it in the middle.
Products and Equipment used to prepare those delicious Cheddar and Jalapeno Scones
Cheddar and Jalapeno Scones
- 50 mins total
- 30 mins prep
- 20 mins cook
- serves 6 people
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon black pepper
5 tablespoons unsalted butter, chilled and cut into pieces
6 ounces grated sharp cheddar cheese
½ cup whole milk + 3 tablespoons whole milk
1 egg beaten with a little milk
Preheat the oven to 400F and position the rack in the middle of the oven.
In a large bowl, whisk together the flour, baking powder, salt, and pepper. Add the butter pieced and mix until blended or mix with a fork so that the dough is somewhat crumbly.
Stir in the cheese, jalapeno, and milk, being careful not to overmix.
Transfer the dough to a lightly floured surface and form a dough circle about ½-inch thick. If the dough is still crumbly, add another tablespoon of milk. With a long knife cut the dough into 12 wedges.
Place the wedges in a circle in a lightly greased 12-inch cast-iron skillet, leaving some space in between.
Brush with the beaten egg and bake for 20 to 25 minutes, or until golden.
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