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I was shooting a new episode of my Food Network episode on Saturday, and I made a batch of Lemon Rosemary Scones. If you haven’t made them yet, please do so soon because they will rock your ever-loving world. But that’s not the point of this post.
The point of this post is to tell you that because I made Lemon Rosemary Scones on Saturday, I still had scones on the brain. So yesterday after church, I whipped up a savory, spicy version that made my heart go pitter-pat, made my skirt fly up, and pretty much made my Sunday a little brighter.
And cheesier.
And spicier.
These little scones are perfect alongside a pot of chili, stew, or soup…or they’re a nice little mid-afternoon treat. (I plan to have one for breakfast this morning myself…but I have an unnatural love for jalapeños. I need more and more.)
Add some flour, baking powder, and salt into a sifter…
And sift it into a bowl.
Now, cut up some UNSALTED butter into small cubes. I put UNSALTED butter in all caps, because I very rarely use it and I wanted to make sure you saw that it needed to be UNSALTED butter. And the reason it needs to be unsalted butter is that the scones have cheese in them, and the cheese adds additional salt to the mix.
Geez, I talk a lot.
Use a pastry cutter to work the butter into the dry ingredients…
Until the mixture resembles coarse crumbs.
Now, grab a hunka hunka burnin’ cheddar.
Well, it’s best if it isn’t burning. If it’s burning, the following steps will be quite difficult.
So basically, don’t listen to me.
Cut it into sticks…
Then cut the sticks into a dice and add them to the bowl!
Toss them around the flour mixture.
Next, grab some jarred jalapeño slices…
Throw them into the bowl…
And toss them around, too.
Now just mix together some heavy cream, some milk, and an egg…
And pour it into the bowl, stirring gently…
Until the dough all comes together. It’ll be a little sticky and crumbly, and that’s exactly what scone dough should look like!
Turn it out onto a board…
And use your hands to press it into a rough rectangle shape.
Sprinkle the top with flour…
Then roll it out into a larger, neater rectangle…
Using your hands along the way…
To keep it in shape.
And this is exactly why, months later, I find last Thanksgiving’s pie crust stuck between the prongs of my ring.
When it’s a nice, neat rectangle…
Use a serrated knife to cut it into squares…
Then cut each square in half diagonally.
Set them on a baking sheet lined with a baking mat or parchment.
Then bake them for about 14-17 minutes…
Until they’re nice and golden on top!
Then melt just a little bit of butter…
And brush it on the top.
Yummy! And don’t be concerned if the cheese oozes out a bit. It’s messy…but it’s delicious!
And just look at what’s inside. Yum.
Serve them on a board at room temperature…
With a dish of jalapenos for those who want even more spice.
Translation: For me.
Enjoy these, my friends! They’re perfect with soup, chili, stew…or just as a little snack on their own.
