Chef Tom Moore, Crust’s founding chef and co-owner, shared with us this recipe for Jalapeño Cheddar Scones from his new cookbook Crust. The combination of the vinegary jalapeños and the sharp Cheddar gives these scones a unique and tangy bite.
Jalapeño Cheddar Scones
Makes 12 scones
Ingredients:
- 5 cups (750 g) all-purpose flour
- 5 tsp (21 g) baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1¼ cups (270 g) cold unsalted butter, cut into
- ¼-inch (6 mm) cubes
- 2 cups (500 ml) whole milk
- ⅓ cup + 3 Tbsp (120 ml) whipping cream, divided
- 2 tsp fresh lemon juice
- 2 cups (180 g) coarsely grated aged Cheddar cheese, divided
- ¼ cup (35 g) drained and roughly chopped pickled jalapeños
- ¼ cup (20 g) flat-leaf parsley, roughly chopped
- ⅓ cup (38 g) dry polenta or cornmeal, for topping (optional)
Directions:
- Using a fine-mesh sieve, sift the flour, baking powder, baking soda, and salt into a large bowl. With a pastry cutter or a fork, cut in the butter until the mixture resembles coarse meal.
- In a large measuring jug, stir together the milk, ⅓ cup + 1 tablespoon (90 ml) of the whipping cream, and the lemon juice. Pour the milk mixture into the flour mixture and mix with a fork until just combined. Don’t overmix! The more you handle the dough, the less light and fluffy the scones will be. The mixture will be sticky and lumpy, and you may feel like it’s not mixed enough. (It is.)
- Gently mix in 1⅓ cups (120 g) of grated cheese and the jalapeños and parsley.
- Dump the mixture onto a lightly floured surface (you can use polenta or cornmeal in place of flour, if desired). Using your fingertips, gently pat (do not knead) the mixture into an 8 × 12-inch (20 × 30 cm) rectangle, about ¾ inch (2 cm) thick, making sure the dough is sticking together loosely. Sprinkle a bit of flour on the dough if it’s sticking to your hands or the countertop.
- Divide the dough in half and flip one half onto the other. Gently press it down with your fingertips until it is about 1 inch (2.5 cm) thick and about 8 × 12 inches (20 × 30 cm) again.
- Using a 3- to 4-inch (8–10 cm) cookie cutter or a thin-edged glass, cut as many rounds as you can, dipping the cutter in flour as needed to avoid sticking. Try not to twist the cutter, or the scones won’t rise evenly. Gently gather the scraps together and cut more rounds. Place the scones on a pan or large plate, cover loosely with plastic wrap, and refrigerate for 1 hour.
- Meanwhile, preheat the oven to 400°F (200°C). Line two large-rimmed sheet pans with parchment paper.
- Place six to eight scones on each pan, leaving as much room as possible between each (the cheese will cause them to spread a little). Brush with the remaining whipping cream. Sprinkle with the polenta (if using) and the remaining cheese.
- Bake for 17–20 minutes or until the scones have risen and are light golden. Transfer the scones to a wire rack and let cool for 5 minutes. Serve warm.
These scones will keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.
