Jalapeno Cheddar Corn Bread Scones by Michele Cooper - Musely
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Jalapeno Cheddar Corn Bread Scones

posted in Food & Drink > Recipes
11/18/2014
  • Fall is here and all I want to eat is warm soups, stews, and chili. Homemade vegetarian chili is a year round staple in our house, but in this cooler weather, I’ve been making it every couple of weeks. And of course you need something to dip into your chili! Something better than just saltines (although they are good in a pinch). So to switch it up a bit I created these Jalapeño Cheddar Corn Bread Scones. They are cross between a biscuit and corn bread and they are fluffy, flakey, and crumbly… not to mention sweet, and spicy! You can use a food processor to mix the dough if yours is big

  • enough, but I just have a little processor so I use a pastry bender and do it the old fashion way. :) If you don’t have a pastry blender, you can also use two large forks, but that takes a little more time.

    This recipe is simple, quick, and delicious! It makes 8 large scones, and takes about 30 min total. I prepped and baked them while my chili was simmering!

  • Ingredients:

    1 cup Whole Wheat flour
    1 cup Corn Meal
    1/4 cup Sugar
    2 1/2 teaspoons Baking Powder
    1/1 teaspoon Salt
    1 stick (8 Tbsp.) Cold Unsalted Butter, cut into 1/2″ cubes
    1 Jalapeño pepper, chopped
    1/4 Cup Shredded Cheddar Cheese
    1 cup Chilled, Heavy Whipping Cream
    1 Egg, lightly beaten

  • Directions:

    Preheat oven to 425°F. Oven rack should be in the center position. Line a baking sheet with parchment paper. Cut your butter into cubes and put it back in the fridge to keep it cool. Remember, when it comes to pastries, the rule is COLD dough/ HOT oven. That’s what makes it nice and flaky!
    Mix together the flour, corn meal, sugar, baking powder, and salt in a large mixing bowl. Add the butter and “cut” it in with your pastry blender. Continue until the mixture looks like crumbled crackers and the chunks of butter are about the size of a pea. Next, with a rubber spatula, mix in

  • the chopped jalapeños and cheese. Now, add in the cream. Mix the dough thoroughly with a rubber spatula. If your dough is too crumbly and wont stick together yet, add a few extra tablespoons of cream. Sometimes this happens with a whole wheat dough. A good way to tell if it needs more is to gently squeeze some in your hand, if it crumbles apart, add more cream.
    Dump the dough onto a sheet of wax paper, or a clean floured surface, and pat it into a circle with a diameter of about 7-8 inches. With a large chefs knife cut the dough into 8 equal wedges. Gently place them on the prepared baking

  • sheet about 2″ apart and brush the tops with the beaten egg. You won’t use all of the egg. It’s really an optional step, but with will give them a nice golden brown finish.
    Place them in the HOT oven and cook for 10-15 min. My scones are usually beautiful and golden at 13 minutes, but check them often because all ovens are different.
    Remove them from the oven and gently transfer them to a cooling rack for about 5 min. Serve them warm!

  • These are just too good! I even had some of the left overs for breakfast with some scrambled eggs, tomato and arugula…. and a cup of coffee. *aah. What a way to start a morning!

Enjoy.
    These are just too good! I even had some of the left overs for breakfast with some scrambled eggs, tomato and arugula…. and a cup of coffee. *aah. What a way to start a morning!

    Enjoy.
  • I hope you love these! Thanks for looking!

    * I am not the author of this tip, I merely copied and pasted it. If you enjoyed it, please see the original blog at the website provided below:

    http://www.fabricationpollination.com/2014/11/08/jalapeno-cheddar-corn-bread-scones/

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