Pickled jalapenos and sharp cheddar are always a winning combination, put them together into a warm, crumbly, buttery scone and you have a fantastic pastry with a beautiful Mexican twist.
Cheddar & Jalapeno Scones
-225g self-raising flour *You can also use gluten-free flour.
-½ tsp baking powder
-½ tsp salt
-½ tsp sugar
-50g cold butter, grated
-90g mature cheddar, grated
-100ml milk plus extra for brushing
-1 tbsp brine from the pickled jalapenos
1 Preheat the oven to 200C
2 Stir all dry ingredients into a bowl
3 Add the grated butter, cheddar and jalapeno slices to the mixture and with the help of a fork or a pastry cutter bring the mixture together.
4 Add the milk, brine from pickled jalapenos and keep integrating with the fork. Only knead with your hands to bring everything together at the end.
5 Transfer the dough to a lightly floured surface and roll to about 2cm thick disc. Dust with more flour if the mixture feels too wet. Cut the scones with a round cutter or cut the dough into triangles. All the unused dough can be rolled together and cut again until all the mixture has been used.
6 Place the scones onto a lined baking tray with enough space between them. Brush the top and sides of the scones with milk.
7 Bake in the oven for about 10 minutes or until golden brown.
- These scones are amazing warm! Make sure to enjoy them soon after they come out from the oven.
- These scones freeze really well for later enjoyment. Just warm them up in the oven for a few minutes or in your air fryer.
- Pickled jalapeños are not spicy but they are very tasty instead. Usually, recipes for cheese scones can call for mustard to be used, by using pickled jalapeños you are giving a delicious Mexican twist to this beautiful classic.
- You can use gluten-free flour instead of regular flour as we did. This can affect the amount the scones will rise but they will be soft and delicious too.
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