Me: I do not know what to make for Café night.
RM: Scones! They are perfect for tea and coffee!
Me: OOHH! Savory scones! With Cheese!
And this, my friends, was literally the conversation that led to these marvelous, fluffy, glorious scones. I honestly don’t think the pictures do them justice. The texture is just a little bit doughy – more biscuit than scone – and the jalapeno adds a wonderful, subtle bite of spice to the scone. But the cheese by far steals the show. When they’re fresh out of the oven, the cheese is still warm and melty, and the bottom forms a lovely cheese crust in the pockets where the cheese has oozed out. AHH. It will make you swoon. These are great by themselves, with soup, or even with a little (dare I say it) blenheim apricot jam from We Love Jam! I’ve eaten them every which way imaginable, and these babies do not disappoint.
Go on, give them a try! Of note: scones are best served the day they are baked. The second and third days never taste as good. Trust me; I didn’t believe the scores of bloggers across the internet that said the same thing, and then I was left with slightly stale scones. Not Fun. I chose to flash freeze most of mine. This way, when you want one, just pop it into the toaster oven (still frozen) and bake. And voila! Freshly baked scones! Enjoy!
Jalapeno Cheddar Scones -- Inspired by Smitten Kitchen
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick or 4 ounces) cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp Cheddar cheese, diced
2 small jalapeños pepper, minced (I wimped out and used only one only to find my scones entirely heat-free)
Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft, about two minutes. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized.
Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.
Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.
