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Yield:
16
16
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Recipe courtesy of Mollie Garnes and Caleb Fuller at @trueandgolden
Featured Cheese
Jalapeño Chili
Jalapeño Chili
Ingredients
- 510 grams King Arthur Baking all-purpose flour
- 30 g granulated sugar
- 1/4 tsp. kosher salt
- 2 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 TBSP garlic powder
- 1 tsp. red pepper flakes
- 1 stick (8 TBSP) salted butter, cold
- 1/2 cup buttermilk + 3 TBSP for brushing
- 1 large egg
- 2 cups grated extra sharp white cheddar
- 1 (4 oz) mango habanero Laura Chenel goat log
- 2 containers Laura Chenel jalapeño chile marinated goat cheese, including oil
- Maldon Salt
Instructions
- Preheat the oven to 400F.
- Grate the butter with a cheese grater into a medium mixing bowl. Chop the marinated jalapeño chile goat cheese into ½” bits. Add to the mixing bowl. Crumble the mango habanero log. Add to the butter and marinated goat cheese.
- Mix all the dry ingredients in a large mixing bowl.
- Add the butter and cheeses to the dry ingredients. Combine with clean hands until crumbs form.
- Whisk together the egg and the buttermilk, Add to the mixed ingredients. Fold in the wet ingredients until just combined, careful not to over-mix.
- Place a sheet of parchment paper on a work surface. Work the dough into two equal round circles. Cut each into 1/8ths.
- Place the scones on baking sheets lined with parchment paper. Freeze the scones for 30 minutes.
- Brush the chilled scones with buttermilk and sprinkle sparingly with Maldon salt flakes. Bake at 400F for 30 minutes. Serve warm.
