New and Improved: Jalapeno Cheddar Scones

I will say this is probably the best jalapeno cheddar scone recipe that I’ve come 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 as a result these have become my new favorite! Plus it was too good not to share the recipe.

I prefer the taste of the jarred jalapenos in brime rather than the fresh jalapenos. There’s something about the spicy tanginess that transports these scones into a whole new world! They’re light, buttery, tender, moist and has just the right amount of savoriness I was looking for. I even added just a hint of garlic powder to give these scones a little bit of oomph. Did I mention they’re vegan? They contain no dairy or eggs and I promise no one would be able to tell! You can easily make this “not vegan,” but I kid you not, these scones are worth trying!

 

Side note: Be sure to use cold butter and coldsour milk/buttermilk.

Yield: 8 large scones

Ingredients:

2 cup all-purpose flour
1 Tbs baking powder
1 tsp sugar
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp garlic powder
1/2 cup cold butter, cubed (I use Earth Balance sticks; if using butter use unsalted)
1/2 cup cheddar cheese, shredded
1/4 cup jalapenos, drained & roughly chopped (from jar with brime)
1 cup sour milk or buttermilk (I used soy milk + 1 tsp vinegar)

Directions:

Preheat oven to 425 degrees.

In a large bowl, combine flour, baking powder, baking soda, sugar, salt, & garlic powder. If you haven’t already, take the 1/2 stick of butter and cut into cubes. Using your  mixer or pastry cutter, add in butter and mix until it resembles pebbles.

Add in cheese and jalapenos and mix until everything is well incorporated. Slowly add in buttermilk and mix to combine ingredients but do not overmix. The mixture should look and feel a bit wet and sticky (you can add in little more flour if you want but I didn’t).

Generously flour your surface and scrape out the mixture. Using your hands (can use rolling pin), gently form the dough into a large disk until it’s about 1/2-3/4 inch thick. It’s up to you how thick you want your scones to be. I personally prefer thick puffy scones.

Use a sharp knife or pastry cutter and cut scones into 8 equal triangles. Place scones on an ungreased baking sheet and bake for 15 minutes or until light golden brown. Serve immediately when warm!