We like things pretty hot around here. Conveniently, Nick's garden is producing plenty of peppers, jalapenos, specifically. Recently, the Pioneer Woman showcased a recipe for jalapeño cheddar scones. Yes, thank sweet serendipity. It brought you these babies.
When we got back from our great vacay, all I wanted to do was cook/bake. I really missed being on the kitchen. I realize vacation is meant to take you away from what you do routinely, but man, 7 days with little to zero cooking, made me a little bonkers. Upon arrival back in Wichita, I was relieved to find the buttermilk I'd forgotten to freeze hadn't expired quite yet and the garden was chock full of bright, corked peppers. (*Corking is apparently the optimal stage for a hot pepper. We don't see corked peppers in the store because honestly they're a bit ugly.) I'd pinned PW's recipe earlier that day. Her recipe doesn't call for buttermilk but if you read my last post, you know I am proponent of this dairy product, plus I had peppers and cheese and I know how to substitute.
I couldn't not make them. And, you shouldn't deny yourself either. If you're not a heat lover, you can dial it down. But trust me, you don't want to miss this buttery, cheesy, spicy pastry.
Jalapeno Buttermilk Scones
Recipe Slightly Adapted of the Pioneer Woman
3-1/2 cups all-purpose Flour
1 tablespoon baking powder
1/2 teaspoon Salt
12 tablespoons cold butter, cut Into small cubes (PW calls for unsalted butter, but use what you have on hand)
1/2 to 3/4 cup shredded sharp cheddar cheese (PW used 1/3 pound sharp cheddar cheese, cut Into small cubes but I didn't have that on hand)
1/2 cup fresh jalapeño slices (more or less based on preference; PW used jarred jalapenos))
1 cup buttermilk (PW used 1/2 cup heavy cream and 1/2 cup milk, but I had neither of these)
1 large egg
1 tablespoon jalapeño juice (from the jar), optional
And there you have it: easy peasy, savory scone.
Nick was unsure but was pleasantly surprised by the scone. He thought they'd be a great appetizer or side of sorts. I agree though I ate my fair share for breakfast. They are great alone with just the butter that was brushed on top of them. To take them to the next level, I suggest topping one with a spoonful of strawberry jam. No, really, it's the perfect complement. Kind of like a nod to hot pepper jelly.
Hope these bring a little heat to your kitchen! Talk to you soon.
PS take some time to stumble over to The Pioneer Woman's website or peruse one of her cookbooks. She's fascinating and oh so talented.