Hot and Spicy!

Just the way we like it!

I wanted to bake something different and fun this weekend and when I was searching for recipes, this one popped up.  While reading the website, the “Pioneer Woman” suggested serving these along side a heaping bowl of chili and I was sold!  My boys (the Seahawks if you’re new to my blog) are playing tomorrow night and I’m planning on making a yummy/warm and cozy/comfort food white bean chili and these would be the perfect side kick.

This recipe, in theory, is awesome but I had a bit of trouble executing it.  With that said, the kitchen smells amazing and the flavors are good.  We just found them to be a bit dry.  Paul thinks that if we spread room temperature butter over them, they’d be great.  Now, one of my brothers just stopped by and gave one a try.  I said I wanted honest feedback (knowing that he is brutally honest, at times a tad too honest) and after taking the first bite his response was, “Ohhhh, I’ll eat this!  You can’t go wrong with jalapeños.  This is good!”  The second batch must’ve been better.

Okay, here’s my honest experience…

First:  I don’t like using jarred products unless there is no way around it.  The recipe calls for jarred jalapeños, but I feel like the taste changes when they’re jarred.  So I decided to use fresh jalapeños which I think is the way to go.  I chopped them into small pieces and they ended up giving a subtle spiciness to the scones.  Success!

Second:  The golden rule in baking is not to overwork the dough.  This is all well and good when you’re really talented at cutting/shaping scone dough.  I however am still perfecting my skills and thus had major difficulty trying to follow her instructions.  If I hadn’t tried to cut them into triangular shapes, I think I would’ve been able to pull this off.  But because I attempted the impossible for my shaping skills (I am always way more confident than I should be), I ended up having to reshape them thus possibly overworking the dough.  Oops!

Third:  The recipe doesn’t call for it but the website did suggest brushing melted butter on the uncooked scones before baking them.  This will give them a  beautiful golden color.  Did I remember to do this?  Of course not.  Oops!

Even though I had a bit of trouble, give these a try.  They’re unique and the flavors are delicious!

Jalapeño Cheddar Scones (recipe care of thepioneerwoman.com)

Jalapeno Cheddar Scones.jpg

INGREDIENTS:  3-1/2 cups All-purpose Flour, 1 Tablespoon Baking Powder, 1/2 teaspoon Salt, 12 Tablespoons Cold Unsalted Butter (Cut Into Small Cubes), 1/3 pound Sharp Cheddar Cheese (Cut Into Small Cubes), 1/2 cup Jarred Jalapeño Slices (more To Taste!), 1/2 cup Heavy Cream, 1/2 cup Milk, 1 whole Egg, 1 Tablespoon Jalapeño Juice (from The Jar,  Optional, More To Taste)

DIRECTIONS:  Preheat the oven to 375 degrees (convection) or 400 degrees (standard).  Sift together the flour, baking powder, and salt. Add cubes of butter and use a pastry cutter to completely work the butter into the dry ingredients until there are no large chunks of butter visible. (Mixture should resemble coarse crumbs. Add the cheddar cubes and jalapeño slices and toss to coat.  Mix together the cream, milk, egg, and jalapeño juice. Pour over the flour/butter mixture, stirring gently, until the dough all comes together. (It will be slightly dry/crumbly.)  Turn out onto a floured surface and use your hands to press into a rough rectangle shape. Sprinkle the top with flour and roll to about 8 inches by 16 inches. Use a serrated knife to cut into 15 squares, then cut each square in half on a diagonal to create 30 small triangles.  Transfer to a baking sheet lines with a baking mat or parchment, then bake for 14-17 minutes, or until lightly golden. (Cheese will bubble out a bit. This is fine!)  Serve at room temperature with extra jalapeños.

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