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Archive for July 6th, 2017

Tired of typical sweet Scones? Try this savory good eat. Calabrese is a type of salame named after a region in southern Italy. It is mildly hot due to the addition of red pepper flakes. I also used fresh jalapeno peppers to make my scones spicier. If you can’t find hot Calabrese you can always use pepperoni.

Hot Calabrese and Jalapeño Scones

Hot Calabrese and Jalapeño Scones

Hot Calabrese and Jalapeño Scones (makes 12 Scones)

Ingredients:
2 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
2 tbsp sugar
4 tbsp (1/2 stick) unsalted butter– chilled, cut into small pieces
1/2 cup toasted walnuts– corsely chopped
1 cup shredded cheese (jack, Cheddar)
3/4 cup chopped hot Calabrese 
1 jalapeño– chopped

2/3 cup whipping cream
2 eggs
1 tsp vanilla extract

Method:

  1. Preheat oven to 400 F. Line a baking tray with parchment paper.
  2. Combine flour, baking powder, salt and sugar in a big bowl. Mix to blend well.
  3. Rub chilled butter into flour mixture with your fingers to resemble coarse crumbs. Stir in walnuts, Calabrese and jalapeño.
  4. In a separate bowl, whisk together whipping cream, eggs and vanilla extract to blend well. 
  5. Reserve 2 tbsp of egg mixture for egg wash, pour the remaining to flour mixture all at once. Use a spatula gently FOLD IN until it mostly incorporates (it’s okay if there is still some dry flour visible). Do not over mix the dough. Transfer dough out to a generously floured surface. 
  6. Use your hand to quickly form the dough into a ball. Avoid kneading.  Cut the dough in half to form two separate balls. Flatten each ball to 1 1/2– 2 inch thickness, then divide into 6 wedges on each. 
  7. Place each dough wedge on lined baking tray, 3 inches apart. Brush the top with reserved egg wash. Bake in preheated oven for 15-18 minutes, until the top is golden brown. Cool on a rack completely before storing in a container.

Regina’s Note:

  • Hot Calabrese: Use pepperoni if you can’t find hot Calabrese.
  • Egg Wash: Instead of wasting an egg for egg wash, I like to use whipping cream as it also gives the baked good a sheeny look.
  • Reheat Scones: To taste the best texture of a scone, it is best to reheat cooled scones briefly (325 F for 3-5 minutes) to capture the flaky exterior crumbs while the interior is fluffy and soft.
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