Jalapeño and cheddar cheese go so well together which is why I decided to whip up this savory scone recipe.
Some of you already know that I posted a picture of my work in progress scone. However, I wanted to make sure these passed the taste test. Savory scones are a lot different than sweet scones. Why? Well, sweet scones usually include sugar and no eggs while savory scones don’t. I played around with ingredients that I thought would work and voilà! It turned out well. They were boyfriend approved!
I paired these scones with an awesome black bean soup thanks to BudgetBytes but you can also pair these with any other soup or chilli you desire! These would also make for a great savory breakfast.
Now that you all have been waiting patiently for the recipe, here it is!
Enjoy. 🙂
Yield: Serves 4-8 people
1/4 tsp onion powder
1/2 tsp salt
1 tsp baking powder
1/4 cup half & half (milk will work too)
2 eggs
5 tsp cold unsalted butter, cubed
1/2 cup cheddar cheese, shredded
1 jalapeño, diced* (or 1/2 cup jarred jalapeños, diced)
**Removing the seeds from the jalapenos removes the heat. So if you want, it spicy, leave the seeds on and just slice them.
Yield: Serves 4-8 people
Directions
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a large bowl, add in the flour, salt, and baking powder. Mix well. Add in the cold butter to the mixture and with a pastry cutter, fork, or your hands, work the butter into the flour mixture until it resembles small pebbles. Next throw in the jalapeño and cheese and mix it until everything is incorporated.
In a small bowl, whisk the eggs and half & half until smooth. Slowly pour egg mixture into the flour mixture and mix well using a wooden spoon or hands. Keep mixing until you end up with somewhat sticky ball. There should be no more flour sticking on the sides of your bowl.
On a lightly floured surface, roll your dough out into a 1 inch circle. Cut scones into 8 even slices. Transfer slices onto your baking sheet and bake for 15-18 minutes or until the tops of the scones turn a light golden brown.
Optional: When done, feel free to brush with butter. Serve warm.
[…] up with! A couple of posts back, I already created and posted a recipe for jalapeno cheddar scones (old recipe here), but I thought I could rework the recipe to make it even better. I simplified the ingredients and […]