Savory scones!! Coming at ya, all hot and melty.
The inspiration for these delectable mini scones was our latest Winedown, where the theme was Harry Potter!!! Obviously I was very excited. One of the first recipes that came to mind and after googling was Hagrid’s rock cakes. In the book they are more of a sweet scone and terribly over baked, but I took a different spin and made them savory and more edible 😉
I borrowed the recipe from two sources, Budget Bytes and the best ever Deb aka Smitten Kitchen. I’m a huge fan of Deb’s cream biscuits, but wanted to make these a little lighter and more dairy free, so I looked for a recipe that used a bit of milk for moisture instead of cream. The cheddar cheese I got was labeled lactose free (see some like Cabot here!), and I used almond milk and Earth Balance in place of regular milk and butter. Worked great! I know Deb’s with heavy cream would be amazing and a bit lighter, but the adopted version was pretty darn good, too. I liked Deb’s technique of sauteing the jalapenos a bit before adding to the mixture.
Pre-bake delicious-ness! Finished with an egg wash and fresh black pepper.
Aaaand post bake with all that cheesy goodness. Makes for great cheddar crisps.
Cheddar, Jalapeno and Scallion Scones (Lactose Free!)
- 2 cups all-purpose flour*
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 5 Tablespoons Earth Balance or vegan butter
- 2 jalapenos diced small**
- 1/2 cup small diced extra sharp cheddar cheese
- 3 -4 green onions scallions, sliced
- 1/4 cup almond milk
- 2 large eggs beaten
- Heat oven to 400 degrees.
- Heat a skillet over medium heat and sautee the diced jalapeno with a little butter or oil for a few minutes until softened. Set aside and let cool.
- Combine the dry ingredients together in a big bowl. Cut in the butter to the dry mix until it looks dry and crumbly and no big chunks remain.
- Mix the cooked jalapeno and cheddar chunks in a small bowl with 1 tablespoon of the flour until well coated. Add this mixture to the dry ingredients along with the scallions and stir to combine.
- In a separate small bowl, combine the milk and beaten eggs.
- Slowly add the milk and egg mixture to the flour mixture and stir until just combined. The dough will be a bit sticky, but try to form it into a rough ball.
- Turn the dough out onto a well-floured surface and knead gently while forming into a large circle or square shape, with a thickness of about 1 inch. Cut into desired shape (I did squares, then divided in half to triangles), and place on a parchment or silpat lined cooking sheet.
- Optional: Beat an egg and a teaspoon of water together until smooth, then brush the tops of the scones with the mixture. This will help the scones to brown.
- Bake for 20-25 minutes or until brown (this will depend on the thickness of your scones).
- Serve warm if possible!
** I took out the jalapeno seeds but you could keep some for extra heat.
Enjoy and bon appetit!