Baked Goods

Jalapeno whole wheat scones with cheddar and rosemary by Anjuli

Posted on 11-17-08 · Tags: , , ,

Whole wheat jalapeno scones with cheddar and rosemary

I have always wanted to make scones with heat. Well, Matt obliged this weekend and baked some. We were definitely missing out. These scones are fluffy, a little spicy and with some bite from the cheddar and finish smoothly with a taste of rosemary. I am digging this spicy little wake-up call.

3/4 cups whole wheat flour
1/4 cup buckwheat flour
1/2 cup spelt flour
1/2 cup oat flour
1/4 cup raw sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick cold, unsalted butter (keep in the fridge until needed)
1/3 cup old-fashioned rolled oats
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
Rosemary stem (3 tablespoons)
1/2 cup sharp aged cheddar
2 jalapenos

Preheat oven to 375F. Lightly grease a baking sheet.

Measure out the flours, sugar, baking soda, baking powder, and salt, and stir in a large bowl. Cut the butter into the dry ingredients with a fork until it resembles bread crumbs. Add in the oats, rosemary, jalapeno, and cheddar mixing but making sure not to break up more than necessary.

Whisk together the egg, buttermilk, and vanilla in a separate bowl. Add, all at once, to the dry ingredients, and stir lightly and quickly with a fork until the dough is evenly moistened.

Turn the dough onto a floured work surface, and knead two or three times. Divide the dough in half, and pat each half into a circle about 1/2 inch thick and 6 inches in diameter. Use a bench knife or buttered, floured dinner knife to divide each circle into 6 wedges.

Transfer the scones to the baking sheet, leaving 1 inch in between (we fit them on one sheet). Brush the tops with milk and sprinkle with sugar. Bake until the scones are puffed and golden brown, 22 to 25 minutes. Place on a rack to cool.

Note: For more details on how I work with whole grains read Almond and fig-filled whole wheat scones

  1. Oat scones with cheddar, rosemary, apples, and toasted walnuts
  2. Almond and fig-filled whole wheat scones
  3. Stewed Apples
  4. Baked Eggs Reprise: Sage, Blue Cheese, and Rosemary Sourdough

  1. Gina Hyams wrote:

    This sounds both healthy and delicious. Thanks!

    November 17th, 2008 at 10:28 am
  2. F.J. wrote:

    God, i get so hungry every time I come here!

    November 17th, 2008 at 1:04 pm
  3. DocChuck wrote:

    We love scones (acquired from our UK travels), and we love jalapeno and cheddar (acquired from our Texas heritage).

    Your combo has got to be a winner, and is on our agenda for next weekend.

    Thanks for sharing,

    DocChuck and wife (Dr. E.)

    November 17th, 2008 at 4:10 pm
  4. Mansi wrote:

    wow, these look like the healthiest and kicking scones I’ve seen in some time now! you have a great blog, and I’m glad I stumbled upon here!:)

    it would be great if you could send this in for my vegetarian thanksgiving recipe event!:)

    November 17th, 2008 at 7:13 pm
  5. Hungry Gal wrote:

    I found your website through tastespotting…

    This looks fantastic! Hot dang!

    November 17th, 2008 at 9:03 pm
  6. Anjuli wrote:

    Gina: Thanks. My favorite combination.

    F.J.: Haha, I’ll send you a care package.

    DocChuck: I love hearing about how different cultures and travels make for varying tastes. Let me know how they turn out!

    Mansi: Thanks. The recipe is derived from the Whole Wheat King Arthur book, but they we took it a bit farther with the whole grains. Thanks for the link to your project. Looks interesting.

    Hungry Gal: Glad you stopped by!

    November 18th, 2008 at 11:35 am

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