Jalapeño and Pepper Jack Cheese Scones
We prefer to have these savory scones for breakfast as the spiciness from the jalapeños and the pepper jack cheese just wakes us right up. They pair well with scrambled eggs or some sliced avocado, but are delicious on their own too. We’ve already made these several times in the past month and every time, they’re gone instantly. Try these scones out, you won’t regret it!
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tbsp salt
- ½ cup unsalted butter cold
- 4 tbsp whole milk
- 1 tbsp white vinegar
- 2 jalapeños diced
- 1 ½ cups pepper jack cheese shredded
- ½ cup sour cream
- 1 egg beaten with 1 tbsp of water
Instructions
- Preheat the oven to 400 F.
- Sift together the flour, baking powder, and salt into a large bowl.
- Mix the milk and vinegar together and set aside for at least five minutes. This sour milk makes the scones soft and moist.
- Grate the butter using a box grater into the dry ingredients. Combine with the flour either using your fingers, a fork, or a pastry cutter. The butter should now be in about pea-sized bits.
- Add the jalapeños and cheese and mix.
- Add the sour cream and the sour milk and mix everything together until it forms a shaggy dough.
- Pat the dough out on a clean surface until it is about 1 inch thick.
- Cut the dough using a 2-inch circular cutter and place them onto a parchment lined baking sheet.
- Brush the tops of the scones with the beaten egg.
- Bake the scones for 20 to 25 minutes, or until the tops are golden brown.
