Cheese scones are an extremely popular baked item. Here in Wellington, there are a number of establishments that make a fine cheese scone. Floriditas cheddar and rocket scones have been on the counter daily for the 19 years we have been trading. Customers eat these mostly hot, with butter. One regular guest eats his with vegemite, another with raspberry jam and another with crispy bacon in the middle.
Jacob and Sarah Brown of Myrtle, on Kent Terrace make outrageously delicious baked goods Tuesday to Saturday. My favourite is their Cheddar and Jalapeño bread. Fresh or toasted, it is a real treat. Inspired by this bread I made this cheddar and jalapeño scone, a slight variation on our classic. If you don't like jalapeño just replace with soft herbs, rocket or gherkins to suit your taste. You can cut the scones into any shape or size, just slightly adjust the cooking time.
The dough should be soft and slightly wet.
Do try them. Julie
Cheddar Jalapeño Scones
Makes 6 Floriditas-sized scones
- 350g self-raising flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 10 grinds of black pepper
- 1/4 teaspoon smoked paprika
- 60g cold butter, diced
- 250mls milk
- 150g grated tasty cheese, or a mix of tasty and parmesan, or any fridge ends
- 30g finely chopped Jalapeños (jarred works well)
- 30g grated cheese, for topping
- Heat the oven to 195°C fan forced.
- Mix the flour, baking powder, salt, pepper and paprika together in a large bowl.
- Rub the butter into the flour mix, either by hand or in a standing mixer with the K-beater attachment fitted.
- Add the grated tasty cheese and the chopped jalapeños, and stir in, or pulse the standing mixer so the cheese and jalapeños are lightly coated in flour.
- Add milk to the mix and allow the dough to just come together.
- Remove the dough from the bowl or mixer and turn out onto a lightly floured bench.
- Gently and lightly bring the lumpy mix together.
- Gently press out into one rectangle 2cm high, 24cm long by 11cm wide, pushing the dough with the sides of your hands to get a neat oblong, the same thickness all over.
- Cut into 6 fingers, place on a greased or lined baking tray, set 2cm apart.
- Brush with a little milk, and sprinkle lightly with second cheese measure.
- Bake on the middle shelf for 18–20 minutes.
A Pastry That Tastes Like Home
In mid-August, we suddenly had a flurry of email enquiries for the recipe of our Cheddar & Rocket scones from guests all over America. A quick google search alerted us to something rather delightful — our scones had been profiled in the New York Times. It's a great read. Thank you Pete.
"It is not in the stars to hold our destiny, but in ourselves." — William Shakespeare
