Monday, 22 October 2012

Cheddar, Jalapeno and Chive Scones

It's time for dunking. With the cooler air the appetite for soups and stews returns and every good soup or stew deserves something equally delicious to dunk in it. These cheddar, jalapeno and chive scones are just as happy with a chile as they are with chicken noodle soup. Or even a salad, if you so desire.

Scones, or biscuits, are quick and easy to make and these go together in minutes in the food processor. The secret is to not overwork them so that they are light and airy on the inside and crisp on the outside. They are best served the same day they are made - within a couple of hours is ideal - but don't worry, they are so delicious that they won't last that long.

Cheddar, Jalapeno and Chive Scones
adapted from The Art and Soul of Baking, Cindy Mushet

1 2/3 cups AP flour
1/3 cup cornmeal
1 Tbsp baking powder
½ tsp salt
1/3 tsp black pepper

¾ stick cold, unsalted butter - in ½ inch chunks
1 cup heavy cream (cold)

2/3 cup shredded sharp cheddar
2 jalapenos, stemmed, seeded and diced fine
1 handful of chives, chopped

1 beaten egg (for wash)
1/3 cup cheddar (for tops)

Preheat oven to 425°F
Line a sheet pan with parchment or silpat.

In a food processor, pulse the dry ingredients a couple of time until combined. 
Add in the butter and pulse a few times, until you get a texture of coarse cornmeal with a few small chunks of butter still.
Add in cream and pulse a couple of times to distribute evenly. 
Add in the first amount of cheddar, the jalapenos and chives.
Pulse a couple of times until combined.
Pour out onto well floured board, loosely form into 12 scones.Place on lined sheet pan.
Brush with egg and sprinkle with remaining cheddar.
Bake for 15 minutes.
Let cool on racks.

BYOB 125 x 125