Jalapeno Cheddar Scones


Welp. We made it to Tuesday. The last Tuesday of January. I’m not really sure where this month went, but I’m not asking questions. Living in Seattle definitely has its cons this time of year. I feel like even a drop of sunshine on the cloudiest rainiest of days gives me a glimmer of hope. I don’t mind the rain much, shoot running in the rain is awesome, but the greyness definitely gets to me after a while.

I was thinking on the walk to my bus station after work on Friday how used we get to negative things in life. Woah, this post is about scones, where the heck are you going? Chill. I work Downtown right next to one of the “sketchy” areas. It makes me sad that the homeless man that clearly is mentally unstable gets ignored every day. I hate that it always smells of urine and the sound of sirens fills the air. I hate that once I get to the bus station it reaks of weed and sometimes random people come up to me and start talking about random crap. I hope that one day I’ll have an answer on how to help the problem, but for now I want to be thankful for what I do have and will pray that the answers will slowly come. Maybe someday I’ll be able to do this through food. What a wonder that would be.

So, this week is my husband’s birthday. I am so excited because I’ve made plans to go snowshoeing with friends this weekend. More on that later, but wow I’m so excited!! Also! I’ve decided to do something crazy. I’ve decided to train for a marathon. All 26.2 miles. For some reason, I am not afraid. I’ve run 8 miles since Saturday and it’s been relitavely easy so far. I’m thankful for this newly found strength and hope it will continue through this training season. All FIVE crap months of it. Eesh.

Ok, so would you like me to shut up and talk about scones already? Well, fine. These suckers ARE AMAZING. You know how I know? My husband (who is definitely not gluten free) almost ate them all! They are light and fluffy in the middle and have a nice crunch on the bottom. They are best eaten day-of, but I highly doubt that’ll be a problem for you. They are THAT delicious. Have fun!

  • 1 cup all-purpose gluten free flour (I used a blend of 40% millet flour, 30% sweet rice flour, and 30% tapioca starch – this combo is brought to you by the great Gluten Free Girl. Look her up to read more on flour blends!)
  • 1/2 Tbsp baking powder
  • pinch of sea salt
  • 4 Tbsp cold butter, cubed
  • 1/4 cup coconut cream
  • 2 eggs, divided
  • 1/8 lb raw sharp cheddar cheese, grated
  • 1/2 jalapeno, minced

1. Preheat the oven to 400 degrees F.
2. In a small skillet, melt a small cube of the butter in a skillet and sautee the jalapeno. Cook for about 2 minutes or until soft. Set aside to cool. Once cooled, place in a bowl with the cheese and thoroughly mix with a pinch of flour.
3. Combine the flour, baking powder, and seas salt in a large bowl. Cut in the remaining butter with a pastry cutter (or a fork if you don’t have one) until the bits of butter are about the size of a pea.
4. Mix one of the eggs and the coconut cream and pour into the flour mixture. Fold the mixture until it starts to form a dough then add the jalapeno and cheese mixture. Mix until everything is incorporated.
5. Pour the dough onto a floured board and knead gently. pat dough into a loaf (about 1/2″ – 1″ thick) and cut into triangles.
6. Place the scones on a parchment paper lined baking sheet and brush with an egg wash (the remaining egg mixed with a dash of water and beaten). Lightly cover the tops of each scone.
7. Bake for 20-25 minutes or until golden brown.
**Tip: If some of the cheese happens to melt out of the scones, don’t panic! Use a sharp knife while they’re still hot and trim of the cheese. These are delicious to eat by themselves.


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