Cheddar Jalapeno Mini Scones Recipes
CHEDDAR JALAPENO MINI SCONES
Steps:
- Preheat oven to 400F.
- In a bowl, whisk together the flour, baking powder and salt.
- Add the cold butter to the bowl and using a pastry blender, cut the butter into the flour. Continue until a crumbly consistency is produced. Stir in the grated cheddar and minced pickled jalapeno peppers.
- Pour the milk into the flour and stir together with your hands with a baking spatula until combined. Work gently and be careful to not over-mix the dough.
- Spread a little flour on a flat work surface. Dump the dough onto the floured work surface and pat down to make a 7 inch square. Cut into 4 quarters. Cut each quarter into 4 more quarters.
- Place wedges on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake for 14-16 minutes. The scones should be just starting to brown on top.
- They are the best served right away although they are very tasty served at room temperature.
Nutrition Facts : Calories 145 kcal, Carbohydrate 13 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 244 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
JALAPENO CHEDDAR SCONES
A delicious scone recipe by Chef Peter Oleyer served at Calexico Carne Asada restaurant. Nice served along side chili or beans.
Provided by gailanng
Categories Breakfast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- In a small skillet, melt 1/2 tablespoon of butter. Saute jalapenos until soft, about 2 minutes. Place in a small bowl with Cheddar cheese and coat with 1 tablespoon of flour.
- In another bowl, combine the rest of the flour with baking powder and salt. Cut in remaining butter with a fork until the butter is pea-size.
- Lightly whip eggs and cream and add to the flour-and-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the Cheddar-and-jalapeno mixture to the dough and mix until everything is incorporated, but don't overwork.
- Turn out the dough onto a well-floured surface and knead gently for less than one minute. Roll dough 3/4 to 1-inch thick and cut into 8 triangles. Brush with egg wash and place on well-oiled baking sheet.
- Bake for 25 minutes or until golden brown.
Nutrition Facts : Calories 343.9, Fat 23.2, SaturatedFat 14.2, Cholesterol 112.3, Sodium 640.5, Carbohydrate 25.2, Fiber 0.9, Sugar 0.4, Protein 8.8
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