Spicy Jalapeno Scones
- Author
- Byron Bay Chili Co
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Servings
- 12 scones
- Category
- Light Meals, Main Meals
Ingredients
- 3 1/2 cups regular flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 185g cold butter
- 165g tasty cheese
- 3/4 cup pickled jalapeno slices
- 1 cup plain yogurt
- 1 cup whole milk
- 1 egg
- 1/4 cup Green Jalapeno Chilli Sauce
- Egg wash
- 125g butter
- 2 tablespoons Byron Bay Chilli Co Green Jalapeno Chilli Sauce
- 2 tablespoons minced coriander
- 1 tablespoon lemon or lime juice
Directions
- Preheat the oven to 200 degrees C
- Place dry ingredients in the bowl of a processor
- Cut the cold butter into small cubes and add to bowl
- Pulse until mixture becomes coarse crumbs and then tip into a medium-sized bowl
- Cut the cheese into small cubes and add to bowl along with the jalapeno slices
- Stir gently to combine
- In a separate bowl, whisk together the yogurt, milk, egg and chilli sauce and pour into flour mixture
- Stir until dough comes together and knead gently a few turns
- Place dough on a floured surface and pat into approximately an 8 inch circle
- Make a wash by combining 1 egg yolk with 1 tablespoon water and brush over the top
- Cut the dough into 8 or 12 medium wedges
- Place on an ungreased baking sheet and bake for 12-15 minutes or until golden on top
- Serve hot or at room temperature with Jalapeno Butter
- Combine all ingredients using a stick blender or processor
- Serve softened butter with Jalapeno Scones or with crusty rolls