Sunday, May 5, 2013

Pepper Jack Scones

Pepper Jack Scones
(Original recipes was sharp cheddar and chive but the only cheese I had to use was some pepper jack.  It was a good substitute)

2 cups flour
1 tsp salt
1 tbsp baking powder
2 tsp sugar
4 Tbsp cold margarine or butter
1 cup shredded pepper jack cheese
3/4 cup milk (plus 2 Tbsp if needed)

Preheat oven to 425.  Line a baking sheet with parchment.

Mix together the flour, salt, baking powder and sugar in a large mixing bowl.  Using a pastry blender, add the margarine and blend to a cornmeal consistency - although some of the margarine may still be in larger lumps.If you don't have a pastry blender you can use a fork.  Stir in the cheese.
Add the 3/4 cup milk and stir to make a dough.  The dough should form a ball and not be sticky.  If it is too dry and there is still flour in the bottom of the bowl, add the 2 additional Tbsp of milk.
Divide dough into 2 balls.  Place each ball on the baking sheet and flatten with a rolling pin or your hands to a 6 inch circle.  Cut each into 6 triangular sections.
Bake 22 to 24 minutes until golden brown.  Serve warm or at room temperature.

You can freeze the cut but unbaked scones on the baking sheet and move to a freezer bag once frozen.  Bakes frozen ones at 425 for 30-35 minutes.

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