Soup weather has only just begun, and I've already made multiple batches of chili and soups. It's like there was some soup-crazed obsession just building in me all summer long and now that it's been unleashed I don't know how to stop it (not that I'd even try).
What I've noticed is that bowls of delicious homemade soup are practically begging to be served with crispy-on-the-outside fluffy-on-the-inside scones studded with cream cheese and candied jalapenos.. and who am I to ignore their wishes?
We've been working our way through the stash of candied jalapenos and I had looong been debating baking some of them into a batch of scones. I was hesitant because the sweet and spicy slices are perfectly delicious on plain scones with a smear of cream cheese, what if folding them into the batter muted their flavor and wasted what remains of our jars?
To keep the cream cheese from melting too much into the dough, I like to cut mine into small chunks and pop them in the freezer to chill while I assemble the scones.
If you have a favorite scone recipe that isn't too sweet, you can easily fold in some chopped candied jalapeno slices and chilled cream cheese cubes..the flavor combo will work with almost any recipe. For this particular batch I strayed from my trusty (and extremely simple..no food processor or pastry cutter needed) cream scone recipe and went with a food processor version that bakes up moist and fluffy on the inside.
It's not quite as simple as the cream scones .. but few things are! For this recipe the dry ingredients are pulsed together in the food processor, then the chilled butter is added and pulsed until the pieces are roughly the size of peas. Next, the slices of candied jalapenos are added to the dough and soured milk is pulsed into until a soft, almost sticky dough forms.
The cold cream cheese nuggets are added after the dough has been patted out into a rectangle on a floured surface. One third are sprinkled on top, then the dough is folded, patted out flat again, and that step is repeated two more times to incorporate all the cream cheese and help bring the dough together.
Then the dough is divided into 12 equal piecesand baked until the tops are golden brown and your whole house smells like a jalapeno popper. You could divide it into less pieces for larger scones, but I find these are the perfect size for a side-scone
Soup, meet your new best friends.
We've been eating them with soup for dinner, spread with butter for breakfast, and alongside bowls of chili at lunch. I can't get enough of the sweet and spicy flavor baked into their fluffy centers. So good!
Cream Cheese and Candied Jalapeno Scones
2 1/2 cups flour
1 TBSP baking powder
1 tsp salt
1 tsp sugar
1/4 cup plus 1 TBSP cold butter, cut into cubes
1 cup milk
1 tsp vinegar
2/3 cup of candied jalapenos, drained
4 ounces of light cream cheese, chilled
1. Cut the cream cheese into small pieces, place on a plate and chill in the freezer until the dough is ready. Line a baking tray with parchment paper and preheat the oven to 400
2. In the bowl of a food processor, pulse together the flour, baking powder, salt, and sugar. Add the chilled butter and pulse until the pieces are roughly the size of peas.
3. Pour the teaspoon of vinegar into the cup of milk to sour it and set aside. Add the candied jalapenos to the food processor bowl in an even layer, then pulse in the soured milk until a soft, almost sticky dough forms. You may have a few tablespoons of milk left over.
4. Pat out the dough into a rectangle on a floured surface, and sprinkle 1/3 of the chilled cream cheese over top. Fold the dough over and pat out into a rectangle again. Repeat two more times to incorporate the rest of the cream cheese. Slice the dough into 12 equal pieces and place on a baking tray lined with parchment paper
5. Bake the scones for 15 - 19 minutes until the tops are light golden brown. Allow to cool for a few minutes before serving.