I love bacon corn chowder. It is definitely one of my favorite soups. Though I usually do the same old thing and just eat it with crackers. Not this time.
This time, I found a recipe for yummy, spicy scones. These are a nice break from your typical sweet scone and are more suited for dinner, though I could totally see these working with a mug of hot chocolate on a cold day…mmmm…
But I digress, the scones were delicious dunked or crumbled right into the soup. Though I served them with bacon corn chowder, they would also be great with chili or any other soups!
Jalapeño Pepper Jack Scones
Recipe adapted from Joy the Baker
1 cup all purpose flour
1 cup whole what flour
2 tbsp cornmeal
1 tbsp baking powder
1 tsp salt
8 tbsp (1 stick) unsalted butter, cold and cut into small chunks
2 large eggs
½ cup heavy cream
¼ lb pepper jack cheese, cut into small cubes
2 medium jalapeños, diced small, some seeds removed
2 tsp olive oil
1 tbsp all purpose flour
Place rack in the center of the oven and preheat too 400 degrees.
Heat 2 tsp olive oil in a small sauté pan and cook diced jalapeños until softened, about 5 minutes. Let the peppers cool and mix them with the diced cheese. Toss the mixture in 1 tbsp flour and set aside.
In a large bowl, whisk together the flours, cornmeal, baking powder, and salt. Work in the cold butter with your fingers until the mixture resembles coarse meal.
Whisk together the eggs and heavy cream. Add the wet ingredients to the dry ingredients. Fold together with a fork until almost fully incorporated. Add the jalapeño and cheese mixture and work together.
Turn dough out onto a lightly floured surface and knead for about 30 seconds. Form into a disk about 8 inches around and 2 inches thick. Cut disk into six wedges and refrigerate for 10 minutes before baking.
When ready to bake, place the chilled scone onto a baking sheet lined with parchment paper. Brush with heavy cream and sprinkle with coarse sea salt. Bake for 20 to 25 minutes or until golden brown.
Makes 6 large scones.