This morning, we went in search of a savory breakfast food that takes advantage of those farm-raised eggs we picked up at our CSA's Monthly Market Day. Since I absolutely adore scones and I also adore everything that happens at Smitten Kitchen, I made her Jalapeño-Cheddar Scones. Only, I didn't have cheddar, just Gouda (also from Market Day at Home Sweet Farm), and I didn't have jalapeños, only a serrano chile, and Joe was craving bacon (which those of you who know Joe might think is odd, but there it is), so they became Serrano-Gouda-Bacon Scones. Whatever you want to call them, we call them delicious. Next time, I'll use unsalted butter and a lot more spice.
from Smitten Kitchen (of course)
Adapted from Peter Oleyer at Calexico Carne Asada in Brooklyn, via NYMag
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick or 4 ounces) cold unsalted butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp Cheddar cheese (or Gouda), diced
2 small jalapeños pepper, minced (with one serrano there was NO heat!)
1 slice bacon
Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft, about two minutes. Remove the peppers and add the bacon, cook, dice, and then add it to the peppers. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork, or two knives, until the butter bits are pea sized.
Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.
Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.
Scones are always best the first day. We shared ours with the housepainters who are over this morning. They didn't complain.