Jalapeño-Cheddar Scones

I just Googled, “What is the difference between a scone and a biscuit?” because I really have no idea. And guess what? I still don’t know because the results I found confused me even more. I never thought I was a fan of scones (hard! dry! bland!), but if the scones I made the other night really are scones, then I am actually totally obsessed.

I saw the recipe for Jalapeño-Cheddar Scones from the lovely Smitten Kitchen and decided that like scones or not, I wanted these. Nothing can truly be bad when made with jalapeños and cheddar cheese, so I figured I couldn’t go wrong. Plus, I treat a lot of what Smitten says as gospel, so I put my full trust in her.

Jalapeño-Cheddar Scones (makes about 10):

  • 2 C all-purpose flour
  • 1 T baking powder
  • 1 t salt
  • 8 T cold butter, diced
  • 1/2 C heavy cream
  • 3 eggs
  • 1/4 lb. sharp cheddar cheese, diced
  • 2 small jalapeño peppers, minced

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Now, I was raised on spiciness (and with the belief system that the spicier it is, the better it is), so I almost added another jalapeño pepper, but then decided to just follow the recipe (Smitten said she only used one and it wasn’t spicy). I minced the peppers and kept the seeds in and thought it was the perfect amount of heat. Noticeable, but not overwhelming at all.

Once you mince the peppers, melt 1/2 T of butter in a small skillet and saute the peppers for about 2 minutes, until soft.

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Make sure your cheese is sharp! You all know I’m a huge proponent of sharp cheeses by now 🙂

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When the peppers are cooled, put them in a bowl with the cheese. Then coat them with 1 T of the flour.

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In a larger bowl, combine the remaining flour with baking powder and salt. Cut in the butter with a pastry cutter or fork (or your hands, like I do). Then whip together 2 of the eggs and the cream and fold into the mixture until it begins to come together. Add the cheddar-jalapeño mix and stir in.

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Now, put some flour down on a flat surface and knead the dough for less than a minute. Pat the dough out to a 3/4- to 1-in. thickness and form into your desired shape. Now, I saw Smitten using this little biscuit cutter and HAD to have one. Even though everyone told me I could form them on my own, I WANTED a biscuit cutter. So, I found one at Sur La Table for $1.95.

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It had to have the ridges on it too, like Smitten’s. As you can see, it didn’t make the perfect shape and you can barely make out the ridges, but I’m still happy I got it. You could probably form this with your hands and no biscuit cutter, no problem. Place your scones on a parchment-lined or well-oiled baking sheet.

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Did I mention I’m obsessed with Sur La Table? Best store ever. If you haven’t been, go now.

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Beat the remaining egg with a t of water and brush the scones with the wash. Pop the scones/biscuits in the oven at 400 degrees for about 25 minutes, until golden brown.

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And golden brown they were. I ran out of parchment paper and clearly didn’t oil my baking sheet quite well enough, but the scones weren’t too difficult to remove. Look at that delicious, crispy cheese!!

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While I was baking the scones, I realized I had no other dinner plans. Scones for dinner? Sounds great, but I should probably make something else to go with them. Hmmm. How about some breakfast?

Chris surprised me the other day by bringing me some Butterball Turkey Bacon!! I’ve been wanting to try this, especially after my amazing Butterball experience, so I was pretty excited.

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It’s definitely different than regular bacon, but I really liked that it was easy to remove from the package and laid totally flat in the pan. That made it easy to flip too.

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And it got nice and crispy too, exactly how I like my bacon! It was a bit thinner than I usually like, but then I realized we were using the “thin and crispy” variety. I’m being totally honest when I say it tasted just like bacon. And this particular variety only has 2 grams of fat and 30 calories in 2 slices. Can’t beat that with bacon!

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I made some eggs too because who doesn’t like breakfast for dinner?

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I also sliced up some tomato because I figured some vitamins would be good. And it was most definitely a glorious feast!

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The scones, you ask? OMG. I absolutely LOVE scones if this is, in fact, what all scones are like. They were flaky and buttery and so, so flavorful. Nothing at all like what I thought a scone would be. And something I could eat every day for the rest of my life and never tire of (I really do believe this… I wish I had one right now).

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I had a leftover scone the next night heated in the toaster oven with a little bit of butter. I think it was slightly better than the first night, if you can believe it. Now, I want to make scones all the time in every shape, form, and flavor! Bring on the scone recipes, friends, because I am SO game!

[Sues]

20 Responses to "Jalapeño-Cheddar Scones"

  1. I love savory scones like these. In fact, just this morning I made a batch of savory muffins with butternut squash, onions, and cheddar.

  2. Nicole says:

    AMAZING! I think I’ve only had sweet scones but these savory jalapeno-cheddar scones look delish! OMG! And the fact that you ate these with bacon makes me love you even more 🙂

  3. Wow, those look absolutely amazing! (And something my husband would absolutely love!!) I’ve never had scones that are more savory than sweet, so this looks like the perfect thing to try!

  4. Felicia says:

    LOVE Smitten Kitchen. The scones look fabulous! I am definitely going to try making them. I’ve always liked scones, but like Nicole above, I’ve always leaned towards sweet ones. I really like the idea of a savory scone.

    I am also with you on purchasing certain kitchen products even when you can substitute for them easily! Sometimes you just neeeed it. 🙂

  5. Jen says:

    I just made these last night and they were so so good!! We ended up going the breakfast for dinner route too–corned beef hash and eggs. Yum:) I made them from what I had on hand, and in a pinch, using jarred jalepenos really worked pretty well…My husband brought the leftovers to school to share with his friends:) Kinda cute, huh?

  6. emrlds says:

    sues, get a pumpkin scone from starbucks. trust me. and really, these look amazing!

  7. Kelly says:

    I am not sure I know the difference either but those look spectacular. I bet they would also be awesome with smoked Gouda.

  8. These look intensely good. They also look like biscuits. I am sooo not complaining.

  9. Chris says:

    After reading this post only one thing felt appropriate… http://twitpic.com/nk2m0

    These were amazing!

  10. Breakfast for dinner is a pretty fabulous thing. And so is pancakes on a friday morning before work! 🙂

  11. DianaHayes says:

    Wow, these sound great. I think when jalapenos sit over night in a recipe, the flavor tends to spread more. Great job.

  12. Kat says:

    I like scones, but have never made them and have only had swet. I love spicy anything. My brother just gave me the last batch of summer habaneros….thinking I could tweak the recipe to include jalapenos and habaneros 😉

  13. Kat says:

    ….that would be sweet not swet!

  14. Megan says:

    Smitten Kitchen is my fave ever! She NEVER steers me wrong!! I want to try these soon!!

  15. Smitten Kitchen, Sur la Table, pretty much any baked good involving butter & cheese (be it a scone or a bisquit!) – I love ’em all! These look great, and your dinner is making my mouth water this a.m. Have you ever tried the thick cut bacon they have behind the glass @ the meat counter at Whole Foods? It is *fabulous* – it’ll spoil you for ever going back to the pre-pack stuff – beware!

  16. Karine says:

    I have never had savory scones but yours sound delicious! Thanks for sharing 🙂

  17. Katie says:

    scones always remind me of my mom and grandma because they make ones with raisins in them but i’ve never had jazzed up scones like these before! that recipe takes scones to another level!

  18. Jaime says:

    yum – I definitely want to try these!

  19. […] also a hit.  The inspiration to make them came from reading about Sues’ savory scones on We are Not Martha.  With the cheesiness of the Parm and the pop of the black pepper these are great on their own or […]

  20. oh yum – these are a must make!!!

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