I stayed in bed this morning because there was a scary pile of dishes in the kitchen, a living room full of unpacked bags and a warm little man cat on the pillow next to me.
I dreamt my way through several snooze buttons. I dreamt of shopping for sunglasses and shoes. I dreamt of anything and everything better than shoe shopping.
Then, I remembered a very important fact about my kitchen. Yes… there were scary dirty dishes everywhere… but there was also a package of Oreo cookies.
I got out of bed today because I wanted to eat Oreos. I stayed out of bed because I wanted make spicy scones.
Things sort of worked out. The Oreos are gone. The scones are delicious.
These scones are inspired by my friend Suzanne. She put cheese in scones this weekend and I absolutely fell in love.
So…. I’m a copycat.
Cheese and spice and a touch of cornmeal in a tender scone.
I’m super happy about this.
It would seem that these little buddies are good with breakfast coffee or dinner soup. I support versatility (and Oreos).
You can control the amount of spice that you find in these scones. Most of the spice in jalapenos comes from the seeds. If you’d like mild scones, scrape all of the seeds out of the center of the scones before you throw them in the saute pan.
Also! When dealing with hot peppers, either wear plastic gloves (do you have these in your kitchen? yea… me neither) OR wash your hands really well after you touch the inside of the peppers and before you rub your eyes or pick your nose. If you forget to wash your hands and your pepper fingers come in contact with any delicate part of your body… you’ll want to die… and you’ll never forget to wash your pepper hands every again. So… there’s that.
Jalapeno Pepper Jack Scones
makes 6 large scones
inspired by Suzanne adapted from NY Magazine
2 cups all-purpose flour
2 tablespoons cornmeal
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
2 large eggs
1/2 cup heavy cream (plus more for brushing the tops of the scones)
1/4 pound pepper jack cheese, cut into small cubes
2 medium jalapenos, some seeds removed, diced small
2 teaspoons olive oil
1 tablespoon all-purpose flour
Place a rack in the center of the oven and preheat to 400 degrees F.
Heat 2 teaspoons of olive oil in a small saute pan and cook diced jalapenos until softened, about 3 to 5 minutes. Let the diced peppers cool and them mix with the diced cheese. Toss mixture in 1 tablespoon of flour and set aside.
In a large bowl, whisk together the flour, cornmeal, baking powder and salt. Work in the cold butter with your fingers until the mixture resembles coarse meal. Some butter pieces will be the size of peas and the flour will be nice and crumbly.
Whisk together 2 eggs and heavy cream. Add the wet ingredients all at once to the dry ingredients, fold together with a fork until almost fully incorporated. Add the jalapeno and cheese mixture to the shaggy dough and work together. Turn dough out onto a lightly floured surface and knead for about 30 seconds. Form into a disk about 8 inches around and 2 inches thick. Cut disk into six wedges and refrigerate for 10 minutes before baking.
When ready to bake, place chilled scones onto a baking sheet lined with parchment paper. Brush with heavy cream and sprinkle with coarse sea salt. Bake for 20 to 25 minutes until golden brown and delicious. These are best served the day they’re made.