Pepper Jack & Green Onion Mini Scones |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 15 |
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UPDATED 04/03/10: Thanks Tea Jenny, for bringing the omission to my attention! The original recipe did in fact call for 1 TBL of Baking Powder! I've been making them without it in the Mini Scone Pan and it didn't seem to make much difference, but for nicely formed scones shaped by hand or with a biscuit cutter, it's a must! I adapted this recipe from one called Quiche Lorraine Scones on the goodLife {eats} blog. I wanted to make a meatless, savory scone, suitable for my Nordic Ware Mini Scone Pan. The pan is not necessary as you can easily pat the dough into a circle and cut into wedges or use a biscuit cutter. These scones are quick and easy to make and keep in the fridge for 5-6 days. Reheat in microwave for just a few seconds to take the chill off. Enjoy with Soup, Chili, for Breakfast, as a Snack ... anytime! Ingredients:
2 cups all-purpose flour |
1 tablespoon all-purpose flour |
1 tablespoon baking powder |
1 pinch cayenne pepper (i use 1/4 tsp) |
1 teaspoon salt |
8 tablespoons unsalted butter, cold, diced small |
1/2 cup half-and-half cream, fat-free |
3 eggs, large, save one for egg wash for top of scones |
4 ounces monterey jack pepper cheese, diced small |
3 green onions, sliced thin, both green and white parts |
Directions:
1. Preheat oven to 400°. Spray mini scone pan with flour-added baking spray or line a baking sheet with parchment paper.
2. In small bowl, toss Pepper Jack Cheese and Green Onion with 1 Tablespoon of All-Purpose Flour and set aside.
3. In medium bowl, whisk together the All-Purpose Flour, Baking Powder, Cayenne Pepper (if using) and Salt.
4. Use a pastry blender, two knives or your fingers (my preference), cut the Butter into the Flour mixture until the butter is pea-size and the flour is silky.
5. Lightly beat (2) Eggs and the Half & Half with a fork and add it to the Flour mixture.
6. Add the Cheese/Onion mixture to the Flour mixture; use a wooden spoon to fold the mixture until it begins to come together.
7. Turn the dough onto a well-floured surface and knead gently for less than a minute.
8. Separate into 4 equal parts and pat each one into a portion of the Nordic Ware Mini Scone Pan. Or, pat dough into a 3/4 to 1-inch thick circle or rectangle and cut into desired shapes.
9. Lightly beat the remaining Egg with one teaspoon water; generously brush the tops of the scones.
10. Bake 18-20 minutes or until golden brown.
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