Mother’s Day Breakfast: Scones By My Daughter

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 Cheddar-Jalapeno scones
Melt in your mouth, delicious English breakfast (or anytime) scones. She made some plain that we relished with clotted cream, and some jalapeno cheddar ones. For the plain ones, simply omit the cheddar and jalapenos, and make them the same way!
Course Breakfast
Prep Time 30 minutes
Cook Time 14-20 minutes
Servings
mini scones
Ingredients
  • Ingredients:
  • 1.5 c all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp Salt
  • 1/2 c very cold salted butter take this out right before you need it; unsalted for sweet scones
  • 1 tbsp sugar if making sweet scone
  • 1 c shredded sharp cheddar cheese
  • 1/2 c minced pickled jalapenos
  • 3/4 c organic whole milk
Course Breakfast
Prep Time 30 minutes
Cook Time 14-20 minutes
Servings
mini scones
Ingredients
  • Ingredients:
  • 1.5 c all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp Salt
  • 1/2 c very cold salted butter take this out right before you need it; unsalted for sweet scones
  • 1 tbsp sugar if making sweet scone
  • 1 c shredded sharp cheddar cheese
  • 1/2 c minced pickled jalapenos
  • 3/4 c organic whole milk
Instructions
  1. Preheat oven to 400 degrees
  2. Combine dry ingredients – flour, baking powder, salt (sugar if sweet), & whisk
  3. Remove butter from fridge right before using
  4. Use the large holes of the grater to grate 1 stick of butter
  5. Cut butter into flour – refer to tip in Notes Combine with flour using 2 butter knives, mix until butter + flour mixture have formed a crumbly mixture
  6. Put butter/flour mixture in fridge for 5 min
  7. Mince jalapenos, grate cheese if necessary (we used store-bought shredded cheese)
  8. Remove butter/flour mixture from the fridge
  9. Stir cheddar & jalapenos into flour mixture
  10. Add milk and use a spatula to mix gently by hand
  11. Do not overly knead the dough, to make sure the scones come out flaky
  12. Form a ball, doesn't need to be smooth
  13. Turn dough onto floured bread board
  14. Roll out to ½-in thick, approx. 7x7 in. square
  15. Cut diagonally into 8-16 triangles depending whether you want mini (jalapeno) or regular (sweet) sized scones
  16. Place on parchment paper on baking sheet
  17. Bake between 14-20 min until the top is golden brown - the jalapeno scones needed more time than the sweet scones
  18. Serve warm; serve jalapeno scones with butter, serve sweet scones with clotted cream
Recipe Notes

Sources And Tips:

1. Mrs. Kemp, who is English and my friend's mother in law made these about 30 years back, and shared her handwritten recipe with me.

2.  Jalapeno cheddar scone recipe

3.  Tips for cutting butter into flour

This recipe was for jalapeno scones. For the plain ones, my daughter halved the recipe and made about 8 of them. Both were delicious! She also squeezed oranges for fresh oj!

 

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