Gluten Free Jalapeño Cheddar Scones
Description
A SAVORY recipe!? Who am I? This was a special request from my very dear Aunt Becky and honestly I owe her. They turned out way better than I ever expected! Too delicious to keep the recipe to myself. These scones are perfectly crusty and golden brown on the outside and SO flakey and tender inside! If you aren’t a fan of spice or jalapeños, feel free to sub 1/4 cup of chopped fresh herbs instead- dill or chives would pair wonderfully with the white cheddar. If you want extra spice, feel free to leave more of the seeds in the jalapeños or sprinkle them with a few red pepper flakes. These scones pair perfectly with a cold weather soup or stew. My husband couldn’t stop raving about how delicious these were, I hope your loved ones (and my Aunt!) feel the same. Happy Baking!
- Gluten Free
- Vegetarian
- 15 minutes prep time
- 15 minutes chill Time
- 20 minutes cook time
- 50 minutes Total Time
Recipe
2 cups (260g) gluten free flour blend (I use Bob’s Red Mill Gluten Free 1:1 Baking Flour)
2 tablespoons granulated sugar
1 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 cup (120ml) buttermilk (I subbed almond milk with 1 teaspoon lemon juice)
1 egg
1/2 cup (113g) grated butter, frozen
4 ounces cheddar cheese, grated (I used White Cheddar)
1 large jalapeño, diced and sautéed
1 tablespoon heavy cream or milk to brush
1. Heat 1-2 teaspoons of oil in a small pan over medium heat. Add diced jalapeño and cook until fork tender. Place in a bowl and set aside to cool.
2. In a large bowl, whisk together gluten free flour, sugar, salt, baking powder and baking soda. Place bowl in the refrigerator to chill while you prepare the other ingredients.
3. In a small bowl, beat together the buttermilk and egg.
4. Grate frozen butter in another small bowl.
5. Grate cheddar cheese.
6. Remove flour mixture from the refrigerator once all other ingredients are prepared.
7. Add the grated frozen butter to the dry ingredients and use your fingers to work the butter into the flour mixture. The mixture should resemble coarse crumbs.
8. Stir the buttermilk/egg mixture into the flour mixture.
9. Add the shredded cheese and cooked jalapeño. Mix until dough starts to come together.
10. Turn dough out onto parchment paper or silicone mat and knead gently until it comes together.
11. Pat or roll the dough into a disc about 3/4” thick.
12. Cut into 8 equal wedges and place on a baking sheet.
13. Place entire baking sheet into the freezer to chill for 15 minutes. This will chill the butter and prevent the scones from spreading while baking. While scones are chilling, preheat the oven to 425°F.
14. Brush chilled scones with milk or heavy cream.
15. Bake for 20 minutes or until golden brown.
16. Cool slightly, then enjoy! (Leftovers can be wrapped and frozen for up to 3 months).
2 cups (260g) gluten free flour blend (I use Bob’s Red Mill Gluten Free 1:1 Baking Flour)
2 tablespoons granulated sugar
1 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 cup (120ml) buttermilk (I subbed almond milk with 1 teaspoon lemon juice)
1 egg
1/2 cup (113g) grated butter, frozen
4 ounces cheddar cheese, grated (I used White Cheddar)
1 large jalapeño, diced and sautéed
1 tablespoon heavy cream or milk to brush
1. Heat 1-2 teaspoons of oil in a small pan over medium heat. Add diced jalapeño and cook until fork tender. Place in a bowl and set aside to cool.
2. In a large bowl, whisk together gluten free flour, sugar, salt, baking powder and baking soda. Place bowl in the refrigerator to chill while you prepare the other ingredients.
3. In a small bowl, beat together the buttermilk and egg.
4. Grate frozen butter in another small bowl.
5. Grate cheddar cheese.
6. Remove flour mixture from the refrigerator once all other ingredients are prepared.
7. Add the grated frozen butter to the dry ingredients and use your fingers to work the butter into the flour mixture. The mixture should resemble coarse crumbs.
8. Stir the buttermilk/egg mixture into the flour mixture.
9. Add the shredded cheese and cooked jalapeño. Mix until dough starts to come together.
10. Turn dough out onto parchment paper or silicone mat and knead gently until it comes together.
11. Pat or roll the dough into a disc about 3/4” thick.
12. Cut into 8 equal wedges and place on a baking sheet.
13. Place entire baking sheet into the freezer to chill for 15 minutes. This will chill the butter and prevent the scones from spreading while baking. While scones are chilling, preheat the oven to 425°F.
14. Brush chilled scones with milk or heavy cream.
15. Bake for 20 minutes or until golden brown.
16. Cool slightly, then enjoy! (Leftovers can be wrapped and frozen for up to 3 months).