This week the spam folder brought me an interesting one.  Jalapeño Cheddar Scones.  I knew without asking Fred would refuse to have anything to do with them.  He loves cheddar cheese but say ‘jalapeño’ to the man and he goes the opposite direction.  I got lucky though, it was time for the annual chili cook off at work.  I usually bring corn bread (have I mentioned how much I love corn bread?) but this time I decided to bring something different.

Jalapeño Cheddar Scones

  • 1/2 cup butter
  • 21/2 cups whole-wheat our
  • 1 tbsp baking powder
  • 1 tsp salt
  • 4 oz sharp cheddar, diced
  • 1 jalapeno, finely diced
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • egg wash
  • 1 egg
  • salt and pepper

Place the butter in the freezer for 30 minutes.

Turn the oven to 400 F. Line a baking sheet with parchment paper, or lightly grease the pan if you dont have the paper.

In a large bowl, combine the our, baking powder, and salt.

Prepare your jalapeo and cheese. Cutting the cheese into cubes rather than grating it means youll have pockets of gooey cheese that contrast nicely with the scone. If you want the spice of the jalapeo, leave the seeds and membrane; if you like it milder, remove them and chop up only the pepper itself.

Remove the butter from the freezer and grate it directly into the our mixture. (Use a cheese graterits the best way to break up butter without melting it.) Using your hands, gently squish the butter into the our until everything is incorporated but not smooth. The chunks of butter will create aky scones. Add the jalapeo, cheese, eggs, and milk to the bowl, then use your hands to gently mix everything until it just comes together. It will probably be a little shaggy, but thats just ne.

Sprinkle our on a clean countertop and dump the dough onto it. Gently shape the dough into a disc about 11/2 thick. Cut the dough into six triangles, like a pizza, and move them to the cookie sheet.

In a small bowl, gently beat the egg for the egg wash. Brush it over the scones, then sprinkle salt and pepper over each one. Bake for 25 minutes or until the scones are golden brown

I copied the recipe directly from the spam, which means it really doesn’t look pretty.  It worked, though it was really messy.  I doubled the recipe so I’d have enough scones for the office and that was just fine.

Scones before baking

Jalapeño Cheddar Scones before baking

That’s what they looked like before I baked them.  That doesn’t look messy at all, does it.  But before that, boy that was a mess.  Bits of dough sticking to everything and anything.

After I baked them, this is what they looked like:

Jalapeño Cheddar Scones

Jalapeño Cheddar Scones

That’s a bit messier, isn’t it?  The cheese melted during the baking.

I have to say, one of the scones disappeared before the made it to the office and I’m pretty sure the culprit was Fred.  He wouldn’t say he liked it, but there wasn’t a crumb to be found, so I’m guessing he did, or he found a really good place to hide the remnants!

The guys at work thought they were awesome and asked me to make them again next year.  I told them we’d see, it depends on if the spam folder brings me a really good corn bread recipe again.

Until next time, toodles!