Cheddar, Jalapeno and Scallion Scones (Lactose Free!)

Savory scones!! Coming at ya, all hot and melty.

The inspiration for these delectable mini scones was our latest Winedown, where the theme was Harry Potter!!! Obviously I was very excited. One of the first recipes that came to mind and after googling was Hagrid's rock cakes. In the book they are more of a sweet scone and terribly over baked, but I took a different spin and made them savory and more edible 😉

I borrowed the recipe from two sources, Budget Bytes and the best ever Deb aka Smitten Kitchen. I'm a huge fan of Deb's cream biscuits, but wanted to make these a little lighter and more dairy free, so I looked for a recipe that used a bit of milk for moisture instead of cream. The cheddar cheese I got was labeled lactose free (see some like Cabot here!), and I used almond milk and Earth Balance in place of regular milk and butter. Worked great! I know Deb's with heavy cream would be amazing and a bit lighter, but the adopted version was pretty darn good, too. I liked Deb's technique of sauteing the jalapenos a bit before adding to the mixture.

Pre-bake delicious-ness! Finished with an egg wash and fresh black pepper.

Aaaand post bake with all that cheesy goodness. Makes for great cheddar crisps.

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Cheddar, Jalapeno and Scallion Scones (Lactose Free!)

Cheddar and jalapeno scallion scones made lactose more digestible with Earth Balance, almond milk and lactose free cheese used in place of normal dairy products. Adapted from Smitten Kitchen and Budget Bytes.

Course Appetizer, Breakfast

Cuisine American

Keyword Cheddar, Jalapeno, Scone

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 8 medium or 16 small scones

Author Andrea | French Pressed Kitchen

Ingredients

Dry Ingredients

• 2 cups all-purpose flour*
• ½ teaspoon salt
• 2 teaspoons baking powder

Other Ingredients

• 5 Tablespoons Earth Balance or vegan butter
• 2 jalapenos diced small**
• ½ cup small diced extra sharp cheddar cheese
• 3 -4 green onions scallions, sliced
• ¼ cup almond milk
• 2 large eggs beaten

Instructions

• Heat oven to 400 degrees.
• Heat a skillet over medium heat and sautee the diced jalapeno with a little butter or oil for a few minutes until softened. Set aside and let cool.
• Combine the dry ingredients together in a big bowl. Cut in the butter to the dry mix until it looks dry and crumbly and no big chunks remain.
• Mix the cooked jalapeno and cheddar chunks in a small bowl with 1 tablespoon of the flour until well coated. Add this mixture to the dry ingredients along with the scallions and stir to combine.
• In a separate small bowl, combine the milk and beaten eggs.
• Slowly add the milk and egg mixture to the flour mixture and stir until just combined. The dough will be a bit sticky, but try to form it into a rough ball.
• Turn the dough out onto a well-floured surface and knead gently while forming into a large circle or square shape, with a thickness of about 1 inch. Cut into desired shape (I did squares, then divided in half to triangles), and place on a parchment or silpat lined cooking sheet.
• Optional: Beat an egg and a teaspoon of water together until smooth, then brush the tops of the scones with the mixture. This will help the scones to brown.
• Bake for 20-25 minutes or until brown (this will depend on the thickness of your scones).
• Serve warm if possible!

Notes

* I substituted some Bob's Red Mill gluten free flour for all purpose flour. I suspect you could substitute all of it and while the texture may change it would still be delicious!
** I took out the jalapeno seeds but you could keep some for extra heat.

Enjoy and bon appetit!