Light, flakey, tender jalapeno cheddar scones studded with chopped jalapenos and salty cheddar cheese make an incredible side to your favorite soup or stew or in place of bread in a sandwich. Ready in 30 minutes!
We’re talking about a pretty special person today. His name is Kevin. Kevin owns a record store down the street from me and he was one of our absolute best customers. He came twice a day every day for two years, without fail. He is one of the main reasons we started serving lunch at our cafe and he is the only reason I made a daily vegetarian soup. Yes, I made soup for our Stantecers, but I made it vegetarian for Kevin.
The man has a serious addiction to soup and an unfaltering aversion to meat. He is a simple man. He likes cheese and tomato, tuna and tomato and grilled cheese and tomato sandwiches. All with mustard. Mayo instead of butter. Always with peppermint tea. He ate one of those three sandwiches with whatever soup I made everyday for two years. He is a faithful, loyal man with an incredible amount of knowledge about everything you didn’t need to know, everything you didn’t care about and music. Everything about music.
I could say that I learned a lot over the last two years listening to his rambles, but he knows, I know and everyone else knows I tuned almost every word he said out. I listened for key words that I could jump on and make fun of him for and I yelled at him to stop talking and get out of my shoppe. He would keep talking, I would keep yelling, and then, if I wasn’t winning the battle, I would threaten no soup for the next day. That always won.
I love Kevin. I also don’t have to miss him since he’s still spinning records just one street over. I’m telling you about Kevin because we have an amazing arrangement: I continue to make him his lunches and he gives me records. Adele, Michael Buble, Pentatonix, Lorde, whatever I fancy because he fancies not going to another cafe and spending $10-$12 on lunch everyday. He also has a garden and no desire to cook so he brings me things like pumpkins and various other squashes, berries, etc, I make something with them and then we both get to enjoy. It’s a pretty sweet situation.
When I was making these jalapeno cheddar scones to go with the curried buttercup squash soup I had made, I realized I had no bread for Kevin’s lunch and decided last minute to make him two sandwiches out of the scones. I was immediately jealous of his meal and, after dropping his off to him, hurried back home to make it for myself, minus mayo. Let me tell ya, these scones make damn fine sandwiches, especially when dunked in to soup.
Do yourself a favor and make yourself a pot of my curried buttercup squash soup OR my spicy jalapeno carrot soup and throw together a batch of these scones. You won’t be sorry.
Oh, and the next day? Toast ’em and make egg and cheese (AND BACON!) breakfast sandwiches. Yesssssssss.
Don’t forget to follow me on Instagram and if you make a recipe, tag your photo #thepretendbaker so I can see what you’re whipping up!
- 2 C all purpose flour + extra for dusting
- ¼ cup cold butter, cubed
- ¼ cup cane sugar
- 4 tsp baking powder
- ¼ tsp salt
- 1 cup shredded cheddar cheese
- 1 jalapeno, seeded and chopped small
- ½ cup whole milk or buttermilk
- 1 large egg
- Preheat oven to 350F
- In the bowl of your standmixer, sift together flour, sugar, baking powder and salt.
- Add cubed butter and beat with the paddle attachment on medium-low until the butter resembles coarse crumbs.
- Meanwhile, combine milk and egg in a small bowl and beat well with a fork.
- When the flour mixture is ready, add cheese and jalapenos, mix briefly to incorporate.
- On medium-low, slowly add milk and egg mixture.
- Mix only until just combined.
- Turn dough out on to a floured section of your counter, knead lightly for 6-10 turns, just until the dough comes together in a ball. Do not be heavy handed and try not to over work the dough.
- Press in to a 1½ inch thick circle then cut in to 8 triangles.
- Arrange scones on a parchment paper lined baking sheet and bake on the center rack for 20-25 minutes.
- Serve warm with butter