This is a cheesy and spicy version of Cream Scones. The breakfast sort of scone Lisa baked for us for brunch were delightful. Lisa passed along her recipe and I’ve created the partner for a soup or stew that will have you slobbering for more.
- 2 cups all-purpose flour
- 1/2 cup whole milk
- 1 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup unsalted butter, frozen and cut into a small dice
- 1 large egg, beaten
- 2 seeded and diced jalapeño peppers
- 1/3 cup Pecorino cheese, shredded
- 1/2 cup cheddar cheese, shredded
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Mix the dry ingredients then add the pecorino and peppers.
Mix the egg and milk together and set aside. Get the chilled butter and cut it into the flour mixture with a pastry cutter. (Lisa’s secret was to grate the frozen butter into the bowl of flour, which worked pretty well!) Add the milk and egg. Turn out the dough on a well floured surface. This is very sticky dough that should not be over mixed. Just like a biscuit, try not to touch it too much because you will have premature butter liquidification. Trust me, you don’t want to go there.
Knead the dough ever so gently ten times. Make it into a disc and cut into eight triangles (like a pizza). Sprinkle with cheddar cheese. Bake on the parchment lined sheet for 15 minutes.