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 minutes

Cook Time 25 minutes minutes

Total Time 40 minutes 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!

The post Cheddar, Jalapeno and Scallion Scones (Lactose Free!) appeared first on French Pressed Kitchen.

Bread for DAYYYYSSSS is what these popovers scream.

Popovers are a treat I remember from my childhood growing up in a small town in New Jersey. The local bakery / store in town (yes there was only one) made them and I remember them in my mind being SO SO good. Such a treat! I rediscovered them in college when I learned they were actually "a thing" and there were special pans made just for them!!! What!

Nom. Cue popover re-entry into my life! I made them a few times in college and on special occasions since, but it had been a while since I made them.....until last weekend. I hadn't made them in so long because they're mainly white flour and milk - things I'm avoiding lately - and have never tried them with any alternate ingredients. I was afraid I would ruin them with any healthier changes 🙂

On a whim, though, I decided to make them for the 3 day weekend as a treat a guests who had come over for breakfast. I tried them with the Trader Joe's gluten free flour blend in place of all-purpose, lactose free milk, and Earth Balance instead of butter. (If you don't have a TJ's near you I think this Bobs Red Mill blend would be great too). Note: they are *perfect* with the original recipe, but I was SO excited about how good they turned out with these changes. And by good I mean flaky, butter and TALL! That's usually a problem with non-white flour baking - things don't seem to rise or brown as well. These guys, though, no problem. Serve with butter and jam and you'll be SET.

There are a couple key factors in cooking popovers you should know if you haven't made them before. One, start the oven super hot - 450 degrees F!  This helps the immediate rise. Two, don't peek during baking! You have to reduce the temperature at the halfway point, but you don't want to open the oven before 35-40 minutes lest these beauties collapse. Finally, I highly recommend a good pan, like this Nordic Ware one, so you are working with those deep muffin pockets. I need to try regular muffins in this pan...I think they would be divine!

Anyway, on to the recipe because you just need to make them now. It's adopted from King Arthur recipe with some of my notes....Try them out and tell me what you think!!

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Breakfast Popovers

These egg-y breakfast popovers are a true weekend treat! They require just a few simple ingredients but are a truly delightful treat you will want to make over and over again! This recipe is adapted from King Arthur Flour.

Course Breakfast

Cuisine American

Keyword Breakfast, Popovers

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Andrea Shome

Ingredients

• 4 large eggs room temperature (I keep them out overnight)
• 1 ½ cups 2% lactose free milk
• ½ teaspoon salt
• 1 ½ cups Trader Joe's gluten free flour blend
• 3 Tablespoons Earth Balance melted

Optional Add Ins

• ¼ cup Shredded cheese
• 1 teaspoon herbs or other spice

Instructions

• Preheat the oven to 450 degrees F. Make sure your rack is low enough for your popover pan!
• Grease the popover pan well with a bit of oil, butter or Earth Balance.
• Beat together the eggs, milk and salt in a KitchenAid mixer or with a hand mixer until well combined (no egg yolk streaks). Add the flour and whisk until there are no lumps; be careful not to overbeat (30 seconds should do it). With the mixer running, pour in the melted Earth Balance until just combined. If using any add-ins, stir these in at the end.
• Pour the batter into the pan, about ⅔ full or until evenly distributed. Into the oven: place the pan on the lower rack and close! This is the part where NO PEEKING begins!
• Bake the popovers for 20 minutes at 450 degrees F, then lower to 350 degrees F and bake for 15-20 minutes more. Don't peek until the very end of the cooking time! This will ensure that they don't collapse.
• Once the popovers have browned and risen nicely, remove and serve immediately. You can poke the tops with a fork to release some steam so they don't get soggy inside. Best eaten right away!

Notes

You could also mix this recipe up in a blender to make it even easier!

Bon appetit!

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