Spicy Jalapeño-Cheddar Scones
Try this Spicy Jalapeño-Cheddar Scones recipe, or contribute your own.
Try this Spicy Jalapeño-Cheddar Scones recipe, or contribute your own.
- Carbohydrate 3.05339583333333 g
- Cholesterol 41.6425 mg
- Fat 14.7909416666667 g
- Fiber 0.00220833333333333 g
- Protein 4.2032375 g
- Saturated Fat 9.37007766666667 g
- Serving Size 1 1 scone (96g)
- Sodium 117.110666666667 mg
- Sugar 3.0511875 g
- Trans Fat 0.975337666666666 g
- Calories 160 calories
Step-by-step
- Preheat oven to 400.
- Melt ½ tablespoon of butter in a skillet and add jalapeños, stirring over medium-heat until soft, about 2 minutes.
- Place in a small bowl.
- Add cheddar cheese and coat the mixture with a tablespoon of flour, which will keep the ingredients from sinking while baking.
- In another bowl, combine the rest of the flour with baking powder and salt.
- Cut in the remaining 7 tablespoons of butter, using either a pastry blender or a fork until butter pieces are no larger than pea sized.
- Finally, combine eggs and cream, and add to the flour mixture.
- Stir mixture until it begins to come together, careful not to over mix.
- Add the cheddar mixture to the dough and mix until everything is incorporated.
- Turn out the dough onto a well-floured surface and knead gently for a 2-3 minutes or until dough is smooth.
- Roll or pat dough out into a circle about 1 inch thick.
- Slice into 8 triangles and place onto a baking sheet.
- If desired, brush with egg wash.
- Bake for 25 minutes or until golden brown.
- Serve warm or store in an airtight container up to three days.
Working with a dough that relies heavily on dairy and specific flours requires understanding how each component behaves during baking. Scones traditionally depend on solid fats like cold butter cut into the dry ingredients to create flaky layers as water turns to steam in a 400 degree oven. When altering these formulas, maintaining structural integrity is the primary challenge.
Managing Dairy and Flour Substitutions
Replacing the heavy cream and cheddar cheese demands careful moisture management. Plant-based milks lack the high fat content of heavy cream, so adding a teaspoon of neutral oil to alternative milks helps mimic the rich mouthfeel. For the cheese, hard aged vegan cheddars melt similarly to dairy cheese without releasing excessive water into the dough. If modifying the maseca corn flour, keep in mind that corn flour lacks gluten's elasticity, meaning a gentle hand during kneading prevents tough results. Tossing the diced peppers and cheese in a tablespoon of flour before incorporation prevents sinking during the 25 minutes of baking time.Balancing Heat and Fat
Pickled jalapeños bring acidity alongside heat, which reacts with the baking powder to assist with rise. Thoroughly blotting pickled peppers removes surface liquid that would otherwise throw off the hydration ratio of the dough. Cutting the remaining butter until pieces measure no larger than pea-sized ensures pockets of steam form reliably throughout the interior.
