Scones are one of my dreaded dishes, meaning I am afraid of them every time I think of making them. I have tried it a few times unsuccessfully. Finally I made this Jalapenos Cheddar Cumin Scones as part of this month Baking Partner’s challenge. This month the challenge was to make either tart or scones. This was suggested by Archana of “Mad Scientist in Kitchen”. I was in mood to make the tart, but ended up changing my mind when I was getting ready to bake and instead made this Jalapenos Cheddar Cumin Scones.
According to Wikipedia, scone is a single-serving cake or quick bread. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent, and are baked on sheet pans. They are often lightly sweetened and are occasionally glazed. They usually served with tea. Normally scones are sweetened one; there are savory varieties also out there. I had tried making scones few times earlier, most of time failed, so this I was nervous and wanted to succeed this time. The recipe suggested by Archana is from Good Food magazine, it is eggless and use buttermilk. It needs self rising flour, cheddar cheese and sage. I don’t have self rising flour and sage in my hand so I tried with Jalapenos peppers. I read that adding eggs and heavy cream to the recipe gives more puffiness to scones compared to just adding baking powder.
Please check other baking partners challenge by clicking the links, here.Here comes the recipe, since I can get success this scone, then it is delicious no doubt about that. Give it try.
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.