I also like to make savory scones, and one of my very favorites is this cheddar jalapeno apple combination. I had an apple pie with a cheddar jalapeno crust several years ago when I was visiting my brother at Christmastime, and that flavor combination has stuck with me in the years since. Now, when fall rolls around and apples are abundant, I always make some sort of apple baked good with that spicy-sweet-savory combination, and this is one of my very favorites.
Cheddar Jalapeno Apple Scones
The key to scrumptious scones is not over-mixing the dough. It needs to just barely hold together, so that the final, baked consistency is light and not overly tacky. Surprisingly, scones also don't need to have a lot of butter in the dough - don't worry, it won't taste too dry! In fact, with the apple and cheddar producing steam and moisture while baking, it's important to have a drier, looser dough.
2 cups (240 g) white flour
2 tsp baking powder
1/2 tsp salt
4 Tbsp (2 oz) (60 g) cold, unsalted butter, cut into small cubes
3 Tbsp (40 g) white sugar
1 apple, peeled, cored, and cut into small cubes
1/2 cup (50 g) cheddar cheese, sliced into small cubes, plus 1/4 cup grated for sprinkling on top
1/4 cup (30 g) jarred jalapenos, minced
1/2 cup (120 g) cream
1. Preheat the oven to 425F/220C.
2. In a large bowl, mix together the flour, baking powder, and salt.
3. Using your hands, rub the butter mixture into the flour mixture, pinching the butter cubes until they become almost incorporated and the flour mixture is coarse and shaggy.
4. Add the sugar, apple cubes, cheddar cubes, and minced jalapeno, and mix to incorporate.
5. Break an egg into a small bowl. Pour in the cream, and beat together.
6. Pour the wet ingredients into the dry ingredients and mix with a fork or spoon to combine. Mixture will still look shaggy- all of the flour will not become incorporated.
7. Using your hand, squeeze together two balls of dough, trying to get as much of the flour in there as possible, but realizing that the dough will be extremely loose and crumbly (which is important).
8. Press the two dough balls on the counter into two rounds that just barely hold together- the circle of dough should be about an inch thick and as wide as your palm.
9. Cut each round into 6 wedges.
10. Place the wedges on a baking sheet (I like to line the sheet with parchment paper).
11. Sprinkle the tops of the scones with the grated cheese.
12. Bake for 10 minutes.
13. Scones are best served warm or re-heated slightly.