I’m always on the lookout for ways to use up opened items in my fridge. Right now I have a can of chipotle peppers in adobo sauce. I have never seen a recipe that calls for more than three peppers at one time. And I’m guessing a can contains anywhere from 6 to 10 peppers.
Because I decided to be adventurous and make clotted cream for New Year’s Day, I thought I should also make a variety (or two!) of scones to go with the clotted cream. I found a good-looking recipe at adventuresinthekitchen.com, which would help me use up some of those chipotle peppers.
- 2 3/4 c. unbleached all-purpose flour
- 2 1/2 T. baking powder
- 2 tsp. kosher salt
- 1 tsp. fresh cracked black pepper
- 1 c. cheddar cheese, grated
- 4 to 8 slices bacon cooked and chopped (depending on how much you like bacon)
- 1 stick (1/2 c.) butter, cut into small cubes and frozen
- 1 c. heavy cream
- 1 tsp. chipotle puree
- 1 T. butter, melted
- fresh cracked black pepper, for garnish
- additional grated cheddar cheese, for garnish
- Preheat the oven to 400 degrees.
- Combine the flour, baking powder, salt, and pepper in a large mixing bowl.
- Add the butter and using a pastry cutter blend the butter into the flour mixture until the dough forms pea size balls of dough. Add grated cheese and bacon and stir to combine.
- Make a well in the center of the bowl and add the cream and chipotle until just combined. The mixture will be a bit dry.
- Turn the dough out onto a lightly floured surface and gently knead a few times to gather it into a ball. (This took me awhile because my dough was really dry. I actually added a bit more cream.) Roll the dough into an eight-inch square a little more than 1/2-inch thick. Cut the square in half. Cut the rectangles in half and then cut the remaining four squares at the diagonal to get 8 triangles. Place on baking sheet.
- Brush the tops with melted butter. Sprinkle with a pinch ground pepper and if you’re feeling really wild, sprinkle with additional cheddar cheese.
- Bake for 25 minutes, until lightly browned. Serve immediately – these are best warm! Eat plain, with butter or clotted cream.
I cannot explain to you how delicious these scones were right out of the oven. They were so good I actually thought I need to open a bakery just to sell these babies. They were nearly perfect. Could have used a bit more chipotle flavor (I could barely tell they were chipotle at all), so I would up the chipotle in them to a tablespoon – maybe more. (I did not measure. I used two peppers, minced.) I also didn’t measure the cheese. I’m sure it was about a cup?)