Eat In: Bacon, Chilli cheese and Jalapeño Scones – Bake club winner!

Two recipes in a week! This never happens I know, and to be honest I wasn’t sure after baking these scones I would even tell you about them. But fast forward to the next day and not only did they get great feedback but they only went and won our work Bake Club taking me through to the semi-final. I know I’ve made it right! Jokes aside I would’ve liked my scones to have a little bit more of a kick from the chilli so if you like them mild go for one jalapeño as I did but if you want spice I’d recommend you go for two.

img_1610
Way back when I first started writing this blog I baked Millionaire’s Shortbread for my work Bake Club and it’s back for a second season in the office. First round I had to tackle beer, a pretty difficult ingredient, and found these gorgeous Vanilla Shortbread and Blackberry Beer Jam Bars on a great blog called The Beeroness right HERE. Scones were my second challenge which to be honest I initially found a little boring compared to some of the other challenges like brownies and cheesecake. I gathered the traditional fruit scone whilst a classic and everyone’s favourite was potentially a little safe. A small part of me didn’t want to get through to the next round either as Macaroons and Pastry sound scary – despite being very competitive when it comes to food! So off I went in search of a recipe that not only tickled my tastebuds but was relatively simple so that it wouldn’t go wrong and I could share with you guys. I’m not sure why I settled on a savoury scone I think it was the combination of bacon, cheese and chilli if I’m honest but I’m glad I did.

As I’d never made scones before I read up on some techniques and the thing that came up time and time again was to handle the dough as little as possible. Scones dough is not something you want to knead away until smooth and supple. Obviously make sure things are mixed well so all the flavours and ingredients are combined but mid level crumbly is good. I also noticed that most recipes said to eat them straight away once cooled and that you can freeze them, which was new to me. I took them into work the next day and they still tasted really fresh, so as long as you don’t over bake them I wouldn’t worry too much about eating 12 scones in one go as soon as they come out of the oven.


I’d love to hear if you have any scone flavour recommendations, I’ve got the bug for them now I know how quick and simple they are. And let me know how you get on with the recipe …

Ingredients – makes 12 scones

4 slices of bacon

1-2 jalapeno peppers, seeds removed and finely chopped*

3 cups plan flour

2 tbsp baking powder

2 tbsp brown sugar

1 tsp salt

115g unsalted butter, cold and cut into cubes

1 cup grated mexican chilli cheese

1/4 tsp smoked paprika

1 cup greek natural yoghurt

1 large egg, beaten

  1. Grill bacon until cooked and slightly crispy. Allow to cool on kitchen roll or paper towels to absorb the fat. Once cooled cut into little squares**.
  2. In a large bowl combine the flour, baking powder, brown sugar and salt – mix well to combine.
  3. Quickly cut in the butter and cheese combining all of the ingredients with your hands but with the butter still crumbly. Cover and place bowl in the fridge for 15 mins.
  4. While you are waiting finely chop the jalapeno(s) and preheat the oven to 200 degrees. Line two baking sheets with greaseproof paper and set aside.
  5. After the 15 minutes are up stir in the greek yoghurt, chopped bacon, chopped jalapeno and paprika. The dough will be soft, moist and crumbly.
  6. Flour your surface and hands!
  7. Gather the dough into a ball, don’t expect this to be easy, and knead ever so slightly and quickly on your floured surface. You still want it to be crumbly remember to get that texture once the scones are baked.
  8. Pat the dough out until it is about an inch thick and using a cutter or glass cut out about 12 scones, depending on the size of your cutter.
  9. Place the scones on the pre-lined baking sheets with enough room for them to rise and brush each scone with the beaten egg. img_1626
  10. Bake in the pre-heated oven for 18-20 minutes until they are golden and shiny on top.
  11. Serve with a savoury breakfast or as I did with a chutney.

 

*Tip – Chilli heat can differ so always make sure you try a little before adding to any recipe.

**Tip – I always cut bacon, raw or cooked, with a pair of sharp kitchen scissors. So much easier and quicker!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s