When I was younger I worked in a coffeehouse where I baked the pastries for the day. I had to wake at the crack of dawn and head over to the shop to mix and bake cakes, cookies and my personal favorite scones. Years after that job, I still made the scones and added my own changes to them adding different sugars, fruits and toppings. I think you can see a trend here on the spicy factor. My husband loves heat and over the years, I have developed a liking for all things spicy.
- 3 ¼ cups flour
- 6 tablespoons butter
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 egg
- 1 cup milk (or almond milk)
- 1 cup grated sharp cheddar + some for the tops of the scones
- ½ cup minced Serrano peppers (you can add more or less depending on your heat level)
- 4 green onions minced
- Preheat the oven to 325 degrees.
- Combine all dry ingredients, cheese and peppers, mixing well.
- Soften the butter a little and mash into the mix with a fork making sure that the butter is in little pieces throughout the mix.
- Combine the milk and egg in a cup then add to dry mix.
- Make into clumps on a baking sheet lined with parchment paper and top with small pats of butter and grated cheese.
- Bake for 15 minutes or until golden brown.