New recipes

Warm Cheddar Scones with Cumin

Warm Cheddar Scones with Cumin

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 10 tablespoons (1 1/4 sticks) unsalted butter, cut into small pieces, room temperature
  • 1 large egg, beaten to blend with 1 tablespoon water
  • 9 ounces sharp cheddar cheese, grated (about 3 cups)

Recipe Preparation

  • Place flour, sugar and cumin seeds in large bowl. Add butter. Using handheld mixer, beat until coarse crumbs form. Beat in buttermilk and all but 1 tablespoon egg mixture. Add 2/3 of cheddar cheese and beat just until incorporated. Turn dough out onto lightly floured surface. Using floured hands, divide dough into 2 pieces. Pat each piece into 7-inch-diameter round. Brush rounds with reserved 1 tablespoon egg mixture. Sprinkle with remaining cheese, dividing equally. Cut each round into 6 wedges. Transfer to large baking sheet, spacing 1/2 inch apart. DO AHEAD Scones can be prepared 1 day ahead. Cover and refrigerate.

  • Preheat oven to 400°F. Bake scones until golden brown on top, about 25 minutes. Let scones cool on baking sheet 10 minutes. Serve warm.

Reviews Section

What goes with Cheddar Jalapeno Scones

but clearly I need something to go with it. The author made "greek baked macaroni" but I don't have any Gruyere or Feta cheese.

Here's what I have on hand:

I have some grated parmesan, a small chunk of havarti, a little gouda, lots of cheddar and mozzarella I don't have any on hand, but I could make some ricotta
Pasta - spaghetti, shells, elbows, rigatoni, I think there's some linguini - I'd prefer to use the elbow macaroni
tomato sauce, paste, and (canned) diced
Herbs/spices - fresh cilantro, fresh bay leaves, curry leaves, ginger, minced garlic, green chilis
cumin, coriander, turmeric, nutmeg, mace, cinnamon, oregano, basil, tarragon,
rosemary, thyme, chili powder, ground red chili, dried chilis, crushed red pepper,
garam masala, cardamom, fenugreek, asafoetida, fennel seed, cloves, saffron,
salt and pepper
I have some bread crumbs on hand (I don't know what I bought them for)
I have some Fuji apples
Frozen spinach
frozen corn

There's got to be something I can make with all that that'll go with the cheddar-jalapeno scones.

For the past week or so, the island has been blanketted in fog. Occasionally in the afternoon we get glimpses of blue sky which sends shots of light through the lingering wisps of fog, creating forests of sunbeams. Even though I know that the sky is blue up above the fog bank, I live in…

Sometimes at the crack of dawn, I lie in bed thinking up what I want to cook. Then I mull around how I’m going to do it, and in the process fall back asleep. During those last few important minutes of morning sleep, my brain seems to do the work for me and I’m able…

As I said, these cheese scones with chilli are best eaten warm but maybe you can't manage them all at once! I just heat the oven to 160C and pop the scones in for 5 minutes on a baking tray. You can microwave them but they can loose some of their lovely crumbly texture and go a bit soggy in the microwave.

If you can't reheat them then let them come to room temperature and eat them as they are.

However you eat them, I'm sure they won't last long.

Cheddar Jalapeno Scones

We got a somewhat decent snowfall last night of about 4 inches and I just have to keep telling myself that Spring is around the corner. That meant that there was going to be some shoveling to do this morning (by poor Marc…I make the food and hot cocoa). It also needed to be a big cleaning day today around the house, so to fuel us both up it was time for a big hearty breakfast before we started. I made a big platter of scrambled eggs with breakfast sausage and to go with it I decided to make these incredible, savory cheddar jalapeno scones. The basis was my Mom’s recipe for her sweet scones that everyone goes nuts for when she makes them. I just gave them a big old turn into the savory realm with a little heat to warm us up in the cold!

I loved the slight heat the diced jalapeno gave to these cheddar jalapeno scones! Just one did the trick. To make the dough I whisked together flour, baking powder, salt, chili powder and cumin in a big mixing bowl to aerate it. The diced jalapeno, lots of cheddar cheese and almond milk were gently stirred in next just until I had a soft dough form. The most important thing with these cheddar jalapeno scones was to not over work the dough. I turned out that dough onto my clean, well floured surface. I didn’t even knead it so that it wouldn’t be overworked. I just gently pressed it out into a disc that was about 1/2 an inch thick. The dough was really sticky so lightly flouring my hands helped in pressing it out. I took that disc and cut it with my floured bench scraper into 8 equal wedges. The cheddar jalapeno scones were looking perfectly imperfect and craggy! Then they just had to bake for 15 minutes to puff up and make the cheese all melty.

When they were done, I brushed them all with melted butter while they were still hot. They just absorbed it and became even more luscious! Then I served them immediately with the eggs and sausage I made while they baked. It was such a hearty, comforting breakfast before braving a day of snow shoveling and cleaning! We ate the remaining cheddar jalapeno scones throughout the day to keep us going. The heat from the jalapeno against the creamy sharp cheddar made for such a perfect bite. Best of all, they were not hard at all to put together! Enjoy the handy printable, friends!

Cheddar Jalapeno Scones

Cheddar Jalapeno Scones

2 ½ cups whole wheat flour (we also loved this recipe with whole grain spelt flour)

1 tablespoon baking powder

1 small to medium zucchini, finely grated

4 ounces sharp Cheddar cheese, shredded

¼ cup plus 2 tablespoons olive oil

½ cup milk (we used nonfat, but you can substitute what you have)

Optional: 1 jalapeno pepper or 1 Hungarian hot pepper, seeded and diced

  1. Preheat the oven to 400°F.
  2. In a large bowl, add the flour, baking powder, salt, and cumin and stir to combine.
  3. Add the rest of the ingredients to the bowl and stir to combine. Use your hands to mix the ingredients together until the mixture is evenly incorporated. The dough will be a bit sticky. (Pro tip: Wet hands are best when dealing with wet, sticky dough)
  4. Lightly oil a large sheet pan, and sprinkle a little bit of flour onto the surface.
  5. Divide the dough into two evenly sized balls and dump them onto the sheet pan. Shape the dough balls into discs, then cut each disc into four quarters (like pizza slices), forming triangular wedges.
  6. Arrange the wedges evenly on the baking sheet, then bake for about 30 minutes, or until golden brown. Best served warm.

An Oldways Whole Grains Council recipe and photo, courtesy of Kelly Toups. Recipe adapted from Leanne Brown’s Good and Cheap. Recipe and hi-res photo (4912 x 3264) available for reprint (with credit) upon request.

Recipe: Multi-Purpose Cheddar Scones


1 3/4 cups flour (or Gluten-Free multi-purpose flour + 1/2 teaspoon xanthan gum)

2 Tbsp chopped fresh dill

1/2 cup shredded sharp cheddar

1. preheat oven to 400. Butter a 9x9 round pan (for triangular sliced scones) or a 9x9 square pan (for sandwich bread squares). I like this round pan, which makes slicing easy, and this square pan, which guarantees perfect portion sizes, both from PerfectSlice.

2. Whisk the flour, xantham gum (if making gluten-free scones), dill, baking powder, salt, and dry mustard together.

3. Using a pastry cutter, work the cold butter into the dry ingredients until crumbly.

4. Whisk the eggs and milk together in a separate bowl.

5. Add the wet ingredients to the dry, then add the cheese. The dough will be very sticky.

6. Press into the prepared round or square pan. Brush the top with the melted butter and bake for 15–20 minutes.

7. For the round pan, cut into triangular slices and enjoy alongside soups and salads. For the square pan, cut the scones into equal squares and use them for sliders and sandwiches. Serve warm!

Jalapeño-cheddar scones

I wore heels to the hospital when I showed up for my induction four weeks ago. Heels. And a sundress. Oh, and my mother and I decided to walk there from the doctor’s office, since it was such a nice day (we only made it ten blocks, but still). Heels. Sundress. A stroll on a lovely September day. I say this not to point out how ridiculous I can be — because really, I believe it points itself out — but to outline this thing I do where I get an absurdly ambitious ideal in my head and spend the rest of my time trying to close the gap between the dream and my reality.

Hm, perhaps that didn’t make much sense. Let me put it in food terms. Before I had the baby, I attempted to spend some time baking and stashing, no, not practical things like meals to save us from an endless rotation of diner eggs and takeout pad thai, oh please no. I made things like treats to woo extra-awesome care from labor and delivery nurses and granola bars that our families in the waiting room might enjoy and some date cake we could all enjoy with some fresh baby and coffee the next day. Like I said, absurd. I also imagined that we’d have an influx of visitors in the weeks after we took Jacob home, and realizing I’d have no time to put out my usual spread, decided to ambitiously bake some things we could set out as needed … like banana bread. And lemon cake. And scones. Except I only got to the scones. At least I picked good ones.

Enter the reality of life with a newborn and sure enough, baked goods are the last thing on our minds. And of course we’d forgotten that these scones were stashed them in the freezer until an unusually calm Sunday this past weekend when two friends came by to meet The Cutest Baby Ever Baked (an objective assessment, of course, especially once tiny, elbow-patched Fair Isle sweaters are involved) on Sunday and I wanted to find something — besides wine, that is — we could snack on. The pantry presented me with sorry options — wasabi peas, stale raisins, and half a box of Jelly Belly Sours, anyone? — but there in the freezer were these forgotten scones. I baked them still frosty until they were puffed, golden and made our apartment smell like a fondue pot (that’s a good association, trust me) and even though we were ridiculously overtired and even though the North Fork wine I’d been so eagerly anticipating only put me in a coma and even though Jacob managed to, shall we say Christen, the guest who had the misfortune to witness a diaper change (oops!) and perhaps this wasn’t the kind of calm gathering I had pictured in my late pregnancy haze, it was delicious and hilarious and I realize now that I wouldn’t want it any other way.

Jalapeño-Cheddar Scones
Adapted Peter Oleyer at Calexico Carne Asada in Brooklyn, via NYMag

It’s worth noting that I had my doubts about this recipe. This world is overflowing with terrible scones and after trying too many bad ones, I came to the conclusion that the only good scones — the only ones you should bother making or eating, ever — are these dreamy cream ones. However, this recipe manages to be different — it contains eggs! — and yet is still delicious but considering the possibility that there are two good scone recipes on earth makes my sleepy head hurt thus I will reconcile this another time. For now, know that these are good, very good.

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick or 4 ounces) cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp Cheddar cheese, diced
2 small jalapeños pepper, minced (I wimped out and used only one only to find my scones entirely heat-free)

Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft, about two minutes. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized.

Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.

Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.

Apple and cheddar scones

This is pretty much October on a parchment-lined baking sheet. They want to be packed in a basket so they can go apple picking with you and to sneak in the car to join you for a leaf-peeping drive. They want to come to brunch with you and deserve to be served with warm apple cider, whether getting lost in a corn maze or searching for the best pumpkin to carve.

Have we spoken this week? If we have, I’ve probably gone on and on about them, about how I never really was into that whole apple-cheddar thing but these, these changed things. They’re absolutely fantastic. They’re from The Perfect Finish, which is a dessert cookbook by Bill Yosses, who is now the executive pastry chef at The White House (but not when he wrote this) and Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in one-sixteenths!) just to let a stand mixer bang them up. I snorted over how chefs always like to boast that their recipes are “fairly simple” for home cooks but then use weights measured to the one hundredth of an ounce, fooling nobody.

And then I made them. And I shut up because these are blissful. Just a little sweet with a shaggy sugared lid, a not-too-intensely cheddar background with random chunks of baked apples throughout. All that! In a scone. Oof, I’m obsessed and about to make my third batch because I don’t think I’ll be able to go anywhere this weekend without some, fresh from the oven. Suddenly, it wouldn’t be October without them. Don’t say I didn’t warn you.

Apple and Cheddar Scones
Barely tweaked from The Perfect Finish

2 firm tart apples (1 pound or 2 454 grams)
1 1/2 cups (6.75 ounces or 195 grams) all-purpose flour
1/4 cup sugar plus 1 1/2 tablespoons for sprinkling (total of 2.2 ounces or 63 grams)
1/2 tablespoon (7 grams) baking powder
1/2 teaspoon salt (3 grams) plus additional for egg wash
6 tablespoons (3 ounces or 85 grams)unsalted butter, chilled and cut into 1/2-inch cubes plus additional for baking sheet if not lining it with parchment
1/2 cup (2.25 ounces or 65 grams) sharp cheddar, shredded (white is recommended, I assume for aesthetics)
1/4 cup (2 ounces) heavy cream
2 large eggs

Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.

Peel and core apples, then cut them into one-sixteenths. (I assumed this meant chunks, not slivers.) Placed them in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. (You can speed this up in the fridge, as I did.) Leave oven on.

Sift or whisk flour, sugar, baking powder and salt together. Set aside. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix.

[Don’t have a stand or hand mixer? I’d rub the cold butter into the flour mixture with my fingertips or with a pastry blender, hand-chop the apples coarsely and mix the rest together with a wooden spoon until combined. It might feel awkward, but it should all come together. Again, don’t overmix it though it will be harder to do this by hand.]

Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll (or use your hands to pat) the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 wedges. Transfer them to a baking sheet that has either been buttered or lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.

Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes. Before you eat one, make sure you realize how addictive they might be. Once you’ve got that down, go for it anyway.

Do ahead: Scones are best the day they are baked. However, they can be made ahead of time and stored unbaked in the freezer until you need them. Simply brush them with the egg wash and sprinkle them with sugar, and bake them still frozen for just a couple extra minutes. This way they are always freshly baked when you want them. These scones were passable on day two and terrible on day three.

The cookbook helping Aussie farmers from plate to paddock

Slow-braised pulled pork with home-made smoky barbecue sauce. Photo: Cath Muscat

When food editor Jody Vassallo floated the idea of a cookbook to help drought-affected farmers with photographer Luisa Brimble, Vassallo said that if Jamie Oliver agreed to provide a recipe, the project might have a chance. An instant "yes" from Mr Oliver set the wheels in motion and within a week of putting the word out among her food media network the book was beginning to take shape.

Vassallo has enlisted some of country's best food photographers, stylists, designers, home economists, food editors and writers to contribute to the book – all of whom donated their work for free. The result is Farmer: Recipes and Stories from the Land, featuring 80 home-style recipes from family kitchens – from Jamie Oliver's chilli con carne meatballs and Maggie Beer's golden roast chicken, to silverside from two travelling cattle drovers. Aside from handing over their favourite recipes, farmers across Australia have also shared their tales of joy, heartache, resilience and community.

Profits from the cookbook go to the Country Women's Association of Australia to help households affected by drought, flood and fire in regional communities.

/>Farmer: Recipes and Stories from the Land. Photo: Supplied

Pulled pork with smoky barbecue sauce

Steve Jackson: "My wife and I live on a small farm overlooking the Bega Valley. It's very hard work and at times it's a heartbreaking struggle. The reward is food on a table that gives life, not just nourishment it fosters togetherness and gratitude, and brings love to the fore even in the toughest of times."

Watch the video: CHEESE SCONES (June 2022).