Yes, I'm one of those who likes to bake, even in the summertime. Yet it's not often. When I do fire up the convection oven (early in the morn), it's to whip up a batch of scones. After my hubby's surgery, I was making lots of comfort foods in my Crockpot. I didn't have time to fuss about meals, and my hubby is not a fan of salads every day like I am. So, there were stews, corn chowders, pulled pork, and lots of scones.
My most requested from him were the Cheddar Dill Jalapeño Scones. I've been making these tasty scones for decades. Some would call them a biscuit. My dad (who has departed this world many years ago) loved them. Usually, I made two groups--some with jalapeños and another without.
They're good any time of the year! Hmm, I believe Magnar and Rorik would approve, aye?
Cheddar Dill Jalapeño Scones
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon dry mustard
1 tablespoon of dill weed
1/2 teaspoon salt
4 tablespoons (1/2 stick) cold unsalted butter, cut up
1 cup (4 oz.) shredded sharp Cheddar cheese
2 tablespoons grated Parmesan cheese
1 – 2 Jalapeños, seeded and finely chopped
1 large egg
1/2 cup whole milk (I often substitute buttermilk)
Heat oven to 375 degrees. Put flour, baking powder, dry mustard, dill weed, and salt into a large bowl. Mix well.
Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules. Add cheeses and chopped jalapeños. Toss to mix.
Break egg into milk and beat with a fork to blend well. Pour into flour mixture and stir with a fork until a dough forms.
Turn out dough onto a lightly floured board and give 10 to 12 kneads. Cut dough in half. Knead each half briefly into a ball, turn smooth side up, and pat or roll into a 6-inch circle. Cut each circle into 6 wedges. Place on an ungreased cookie sheet.
Bake 15 to 20 minutes, or until medium brown.