Many Super Bowl party menus include chili. I like my chili to be a bit spicy. I also love bread, and what better to eat with a spicy bowl of chili than a slightly spicy Jalapeno Pepper Jack Scone? I had never made scones before and in fact I can't remember the last time I had one anywhere. My husband thought my scones tasted like the consistency of a biscuit. So of course I looked it up online and found out that biscuits and scones are actually quite similar in consistency so I guess I didn't mess up the recipe :) Which actually is a bit of a surprise because I had to substitute 2 of the ingredients and one of the substitutions was a bit of a stretch.
Jalapeno Pepper Jack Scones Source: Amy's Cooking Adventures
2 C flour
2 tbsp cornmeal (I realized in the middle of making these I had no cornmeal, so I used 2 tbsp of an old Jiffy Corn Bread mix instead! Like I said, it was a miracle these turned out :)
1 tbsp baking powder
1 tsp salt
1 stick butter, cold and cut into small chunks
1/2 C heavy cream (I used half and half)
¼ lb pepper jack cheese, cut into small cubes
2 medium jalapenos, diced small, seeds removed (can leave some seeds in if you want more kick)
2 tsp olive oil
1 tbsp all purpose flour
1. Preheat to 400 F.
2.Heat 2 tsp olive oil in a small sauce pan and cook diced jalapenos until softened, about 5 minutes. Let the peppers cool and mix them with the diced cheese. Toss the mixture in 1 tbsp flour and set aside.
3. 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.
4. Whisk together the eggs and heavy cream. Add the wet ingredients to the dry ingredients. Fold together with a fork until almost fully incorporated. Add the jalapeno and cheese mixture and work together.
5. 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 or eight wedges and refrigerate for 10 minutes before baking.
6. When ready to bake, place the chilled scone onto a baking sheet lined with parchment paper. I didn't realize how much the scones would spread out while baking and mine all ran together forming a cool looking ring. But to do it the 'right' way you will want to spread the individual scones out. Brush with heavy cream and sprinkle with coarse sea salt. Bake for 20 to 25 minutes or until golden brown.