Whole Wheat Cheese and Jalapeño Scones
Whole wheat scones made extra delicious with cheese and jalapeños
Servings 8 scones
Ingredients
- 125 g whole wheat flour about 1 cup
- 190 g all purpose flour about 1 1/2 cups
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 113 g cold unsalted butter 1/2 a cup or 1 stick, diced
- 115 g grated sharp cheddar cheese 4 ounces or about 1 cup
- 1 jalapeño seeded if desired and diced
- 2 large eggs beaten
- 120 ml milk approx, may need a little more or less
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, mix the whote wheat flour, all-purpose flour, salt, and baking powder.
- Add the butter and cut in with a pastry cutter or fork, or rub in with your fingers until the mixture resembles coarse breadcrumbs.
- Stir in the cheese and jalapeño.
- Add the eggs and most of the milk and stir to combine. Use your hands to knead just until the mixture comes together. If the dough is too dry, add the rest of the milk, or a little extra if required. The dough should be a little sticky but not unmanageable.
- Turn the dough out onto a light floured work surface and press into a circle measuring about 8 inches.
- Use a lightly floured or greased knife to cut the circle into 8 wedges. Put the scones on the prepared baking sheet, leaving about an inch between each one. Brush with a little more milk.
- Start oven heating to 425°F (220°C). Refrigerate baking sheet with scones for at least 15 minutes, until oven is preheated.
- Once oven is ready, put scones in oven and bake for 16-20 minutes, until lightly golden brown. Serve warm.
Notes
- These scones are best eaten the day they're made, but they do freeze really well. I store them in a freezer bag for up to a month (they don't last longer than that). When I want to eat one, I microwave it for about 45 seconds and it's almost as good as if I'd just made it.