Saturday, April 17, 2010
The aroma of baked cheese always makes me hungry... even when I'm really not hungry, ya know what I mean? Yum. These ones had a nice kick from the chipotle and the jalapenos. The best part was definitnely biting into the pockets of melty cheddar sandwiched between the tender biscuit crumb.
Ever since I noticed this Chipotle Chili Powder in the spice aisle I've been sprinkling it on just about everything. Quesadillas, chipotle mayo, on steamed veggies and today baked right into these biscuits. In my opinion the best thing about spices is that they impart so much flavor with so few accompanying calories - zero in most cases! So I go right ahead and sprinkle them on guilt-free.
There's no butter or eggs in this recipe. All the moisture and fat comes from the heavy cream so make sure you don't go light or substitute a lower fat cream.
Chipotle Cheese Scones
Makes 10 wedges
3 cups flour
1 tbsp sugar
1 tbsp baking powder
2 tsp salt
1 tsp chipotle chili powder
1 tsp oil (for sautéeing jalapenos)
3 jalapeno peppers, minced, no seeds/ribs (more if you like)
1 cup sharp cheddar, coarsely grated or chopped
2 cups heavy cream
1. Preheat oven to 400 degrees F.
2. Combine flour, sugar, baking powder, chipotle and salt in a large bowl.
3. Sauté jalapeno peppers until softened slightly. Cool slightly then add to flour mixture along with cheddar cheese. Stir to combine.
4. With a rubber spatula, stir in heavy cream until just combined. Roll out on a floured surface to about 1/2-3/4" thick. Cut into wedges. Brush with more cream if desired. Bake for 20-30 minutes until golden brown.