Shallot, Jalapeño, Goat Cheese, and Honey Scones
User Reviews
5
Shallot, Jalapeño, Goat Cheese, and Honey Scones
Description
The recipe starts with cooking shallots in honey until slightly crispy, then adding diced jalapeños to create a fragrant, sweet-spicy mixture. The scone dough is made by combining flour, seasoning spices including garlic and onion powders, paprika, and red pepper flakes for subtle heat. Cold cubed butter is cut into the flour mixture to produce a flaky texture once baked.
Buttermilk and egg are mixed in to bind the dough, which is then shaped into a thick round before adding the cooled shallot-jalapeño-honey mixture and crumbled goat cheese, lending a tangy, creamy bite. An egg wash enhances browning, and a honey drizzle with optional flaky sea salt finishes the scones after baking.
The result is a layered flavor profile with crisp edges and a tender crumb, suitable for savory breakfasts or snacks that offer a complex mix of heat, sweetness, and richness from the goat cheese.
Ingredients
For the shallot, jalapeño, and honey mixture:
- 2 tablespoons honey 42 grams
- 2 shallot finely diced
- 2 jalapeno pepper finely diced
For the scones:
- 1 cup buttermilk
- 1 egg large
- 3 1/2 cups all-purpose flour 445 grams
- 1 teaspoon salt fine sea salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes
- 1 1/2 unsalted butter cold and cubed, 170 grams
- 1 cup goat cheese crumbled
For the egg wash:
- 1 egg large
- 1 teaspoon water
For the topping:
- 2 tablespoons honey 42 grams
- sea salt optional, flaky, for topping
Instructions
Make the shallot, jalapeño, and honey mixture:
- Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
- In a small saucepan on medium heat, add 2 tablespoons of honey and shallots, sautéing until they’re a little crispy, about 2-3 minutes. Next, add the diced jalapeño. Sauté until fragrant, about 2-3 minutes. Remove from the stove and place mixture in a small bowl. Let cool for about 10 minutes.
Make the scones:
- In a measuring glass or medium-sized bowl, whisk together the buttermilk and 1 egg. Set aside.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, garlic powder, onion powder, paprika, and red pepper flakes. Add the cubed butter and cut with a pastry cutter or a fork until the butter is the size of large peas. Make a well in the middle and add the buttermilk/egg mixture. Mix until partially combined.
- Transfer the dough to a floured surface. At this point, the dough will not be fully mixed and may be super crumbly. Pat the dough into a rectangular shape. Add the cooled jalapeño, shallot, and honey mixture, as well as the crumbled goat cheese, to one half of the dough. Take the other half of the dough and fold over the side with the mix-ins.
- Once the mix-ins have been covered with dough, gently pat the dough into a rectangle once again and fold one side over the other. Repeat this step a total of 4 times to ensure that the mix-ins have been fully incorporated into the dough.
- Once the dough is fully mixed, cut it in half with a knife or pastry cutter and gently knead each into ¾-inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on the prepared baking pans. Space them out about 2 inches apart.
Make the egg wash:
- In a small bowl, whisk together the remaining egg and water. Brush over the scones.
- Bake for 15-20 minutes or until lightly browned. Once the scones have been removed from the oven, in a small microwave-safe bowl, heat the 2 tablespoons of honey for about 10 seconds, or until thin and easily spreadable. Brush the scones with honey and top with flaky sea salt, if using.
User Reviews
Overall Rating
5
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