I know it is not quite fall yet but my daughter had asked me to make a batch of chili so of course I obliged her wishes. I really wasn’t in the mood for cornbread and was trying to think of something to jazz things up a little bit. I think these Jalapeno Cheddar Scones did the trick. They were so light and flaky and the perfect accompaniment to my Chili. They looked great too. These scones are so easy to make and the flavor combinations are endless. I am thinking feta and dill infused scones would be great or maybe even sun-dried tomato and mozzarella. Anyway take the basic recipe and come up with some flavor combinations of your own. And if you are looking for a sweet scone, check out my Cranberry, Apple and Walnut Scones. Hope you enjoy! Afiyet olsun!
- 2 Cups All Purpose Flour
- ½ Cup Rice Flour
- 1 Tablespoon Baking Powder
- 1 Teaspoon Salt
- 1 Stick Butter (1/2 Cup) Very Cold and Chopped into small pieces
- 1 Cup Heavy Cream
- 4 Ounces Sharp Cheddar, Shredded (reserve 2 Tablespoons for garnish)
- ½ Cup Pickled Jalapeno, reserve 8 slices for garnish
- 1 Fresh Jalapeno, finely chopped
- Mix the flours, baking powder and salt in a large mixing bowl.
- Add the butter and use your hands to crumble with the flour.
- Add in the heavy cream, cheddar, and the fresh and pickled jalapeno, Mix until well combined.
- Shape into a 9 inch circle, wrap in plastic wrap and put in fridge for 20 minutes.
- Meanwhile, pre-heat oven to 400 degrees.
- When oven is hot, cut the dough into 8 equal triangular pieces and place on a baking sheet lined with parchment.
- Top each piece with a little cheese and one slice of pickled jalapeno.
- Bake for 18-25 minutes or until golden brown.
- Serve warm. Afiyet olsun! Enjoy!
