Cheddar and Jalapeño Scones Recipe
Photo: Sarah VanTassel
Serves 8
Ingredients
2 cups gluten-free or whole grain flour, sifted
1 Tbsp. baking powder
1 Tbsp. garlic powder
1/4 heaping tsp. sea salt
1/2 cup cold butter, cut into pieces
3/4 cup fresh cheddar cheese, grated or copped, divided
2 jalapeños, finely chopped
2 large eggs, divided
1/2 cup + 2 Tbsp. full-fat Greek yogurt
Directions
Preheat oven to 450°.
In a large bowl, mix together the flour, baking powder, garlic powder and salt. Add the pieces of butter, working them in to form even crumbs.
Add 1/2 cup of the cheese and the jalapeños.
Beat together 1 egg and 1 egg yolk. Reserve the extra egg white. Add the yogurt and whisk together.
Slowly pour the wet ingredients into the dry ingredients until a dough ball is formed. You may need to mix with your hands to form the ball.
Lightly sprinkle flour on a parchment-lined baking sheet. Press the dough into a ½-inch-thick circle. Cut into 8 slices, just as you would a pizza.
Place the scones about an inch or two apart on the baking sheet. Whisk the reserved egg white until foamy, and brush on the tops of the scones. Sprinkle with remaining cheddar cheese.
Bake for 10-12 minutes or until they're golden brown. Remove, cool and serve!
From Eat Your Feelings: The Food Mood Girl's Guide to Transforming Your Emotional Eating by Lindsey Smith. Copyright © 2017 by the author and reprinted with permission of Wednesday Books, an imprint of St. Martin's Press, LLC.
Ingredients
Directions
Preheat oven to 450°.
In a large bowl, mix together the flour, baking powder, garlic powder and salt. Add the pieces of butter, working them in to form even crumbs.
Add 1/2 cup of the cheese and the jalapeños.
Beat together 1 egg and 1 egg yolk. Reserve the extra egg white. Add the yogurt and whisk together.
Slowly pour the wet ingredients into the dry ingredients until a dough ball is formed. You may need to mix with your hands to form the ball.
Lightly sprinkle flour on a parchment-lined baking sheet. Press the dough into a ½-inch-thick circle. Cut into 8 slices, just as you would a pizza.
Place the scones about an inch or two apart on the baking sheet. Whisk the reserved egg white until foamy, and brush on the tops of the scones. Sprinkle with remaining cheddar cheese.
Bake for 10-12 minutes or until they're golden brown. Remove, cool and serve!
From Eat Your Feelings: The Food Mood Girl's Guide to Transforming Your Emotional Eating by Lindsey Smith. Copyright © 2017 by the author and reprinted with permission of Wednesday Books, an imprint of St. Martin's Press, LLC.
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