less words more scones

step zero: want scones for a couple of weeks, and do nothing about it.

when you finally want to: dice 1-2 jalapeño peppers, and cook in about 1/2 tbsp of butter until soft. i would use less/more peppers INSTEAD of removing the seeds, cause i did that and could taste nothing.

toss peppers and 100g diced cheddar cheese with tiny bit of flour, taken from

your bowl of flour mixture: 2c all purpose flour (i substituted 1/2c with whole wheat flour), 1 tbsp baking powder, 1tsp salt, and i added ground black pepper.





mash 1 stick (1/2c) -- minus however much you used to cook the peppers -- of butter into the flour mixture with a fork, until it looks like

that. what does that look like? when you have that, whisk 2 eggs and 1/2c of heavy cream (i used half and half) together, and stir that in. try to take a picture of it awkwardly.

when it's almost all mixed in, add the cheese/pepper dices. then dump onto table or board or cutting surface. for cutting.

brush with one beaten egg. you won't use it all. ask the tiniest chicken you can find for a tiny favour? after egg wash, you can freeze them on the tray, and then put away in a bag when frozen. fresh scones anytime without having to poke michelin man's dough child.



bake at 400ºF for 15-25 minutes, depending on how big you cut them, and whether they're frozen. it's not delissio, they are scones. hum hum hum

serve with soup and giant thumb! enjoy :)