Jalapeño Cheddar and Blackberry Scones
Would you agree that a scone is just a biscuit all dressed up? Straight across, a basic biscuit and a basic cream scone are very much alike. Flour, fat, a liquid, and you are pretty much on the road to either. Although I have created (and eaten) biscuits with an extra ingredient or two beyond the basics, between the two, scones usually have a lot more going on, at least in this country. We have managed to take the delicate, lightly sweetened afternoon ‘biscuit’ historically eaten during High Tea, and morphed it into a fist sized baked good crammed full of extras and slathered with a glaze. That’s an observation, not a complaint. Go big or go home, right? I love to get carried away with creating new scone recipes, like this one, and this one. To me, a basic scone recipe is a blank canvas just waiting to be turned into a masterpiece.
This Jalapeño Cheddar and Blackberry Scone recipe isn’t completely of my making. J’s boyfriend gave me two different jars of flavored pepper jams as a gift during the holidays. They are from The Jam Stand company in Brooklyn. If you are a jam lover like I am, you must check them out. Anyway, tucked inside the gift bag of jams were recipe cards with suggestions on different ways to use their jams. This scone is adapted from one of those recipes, although I did not use their jam in this scone. Why not, you ask? Well, I chose instead to use a Blackberry Buzz Jalapeño Preserves I’m in love with and save the jams he gave to me for when he is back visiting with us in California. The four of us are very serious breakfast people, so what better way to say thank you than to make him a special breakfast where we can all share in the goodness of his jams together.
Fresh blackberries were the obvious choice when it came to dressing up this scone since there are blackberries in the preserves I used. They add a sweet and fruity note, balancing the savoriness of the cheddar and the tinge of heat coming from the jalapeños. Pepper jams, jellies and preserves can be found at most markets so if you can’t find the brands I’ve written about here just use whatever is available to you. Any berry would make a fine substitution for the blackberries. As I said, a scone is a blank canvas so I encourage you to create your own masterpiece.
Bake some scones and make someone happy. Bake up scones with Jalapeño peppers, cheddar cheese, and blackberries, and make them even happier.
Jalapeño Cheddar and Blackberry Scones
2 cups, plus 1 tablespoon, all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 pound sharp cheddar cheese, shredded
8 tablespoons (1 stick) butter, diced
2 eggs, beaten
1/2 cup buttermilk, very cold
1/3 cup Blackberry Buzz Jalapeno Preserves, or any pepper jelly, jam, or preserves
3/4 cup blackberries, cut in half if large
Slices of pepper for topping the scones, optional
Preheat oven to 400˚F. Line one large or two small baking sheets with parchment paper.
In a medium bowl, toss the shredded cheese with 1 tablespoon all-purpose flour.
In a separate bowl, combine 2 cups of flour, baking powder, and salt. Whisk to combine.
Add the butter and cut it in using a pastry blender or two knives, until the butter pieces are pea-sized.
Make a well in the center and add the beaten eggs and the buttermilk. Mix until most of the dry ingredients are moistened. Add the cheese and the preserves and lightly mix until incorporated. Add the blackberries and gently fold them into the dough.
Drop the scones by large spoonfuls onto the prepared baking sheets, spacing them at least two inches apart. Top with a slice of your pepper of choice, if desired.
Bake for 20-25 minutes.
Note: I have made these scones using both freshly grated cheddar cheese and store-bought pre-shredded cheddar cheese. Both work great, with the pre-shredded holding its shape during baking a little bit better. This recipe could definitely handle a sharp cheddar as well.
Yield: 12 Scones
Source: Adapted from a recipe from The Jam Stand
The scone vs biscuit debate has been weighing heavily on my mind just as much as the sweet vs savory one. I agree, they’re quite one in the same, and I’ll take it all! I love the flavors here… When my husband taste tested my savory scones he asked that next time, I add jalapeños. Well! I’ll just make him these!
Liren, it is true, there is no end to the twist and turns we can put on a scone recipe. I think that might add to their like-ability.
These scones look fabulous! Talk about the star of a meal..
Having just baked the DIVINE iced cinnamon scones (prior post) I am now wanting the savory flavors of heat and salt.
To the kitchen I go…
On a side note — your photography is just beautiful, Mary!
Scones really are like a blank canvas. I love that you chose this jam flavor to use since it really is different compared to the one flavors you normally see at the market.