Cheddar Nut Scones

I was grabbing breakfast on the run earlier this week and had been scanning the baked goods at a local coffee shop. The scones of the day were these giant orange wedges dotted with something green and dusted with red pepper flakes. I just finished wondering why on earth someone would ruin a perfectly good scone by covering it in pepper, when the man in front of me exclaimed, “Oh you’ve got those scones again! Fantastic, I’ll take two!”

Not only was I surprised at his enthusiasm, but you’ve got to understand that two scones together were quite literally the size of a football. I can’t tell you if the man ate them both himself, but he was whistling as he carried his bulging paper bag and coffee out the door …and then it was my turn to order. And there was one single scone left.

I’m sure you have figured out that my curiosity got the better of me and I bought the last – very strange – scone. Along with a half-caf soy latte, my prize and I braved the morning drizzle …and as soon as I had taken that first bite I knew that guy was on to something. The scone had all the magic of the traditional cheddar variety, but with whole pistachios adding a satisfying crunch and red pepper flakes providing a deep warmth. The pepper didn’t bother me at all and – surprise, surprise – turned out to be the key ingredient. If you’ve ever had Mexican hot chocolate then you’ll know what I’m talking about. That giant scone lasted all day and before I had even gotten through half of it, I knew I wanted to try to replicate it at home (in a slightly smaller form, haha).

Cheddar Nut Scones (inspired by Uncommon Grounds)

Ingredients:

* makes 8 – 10 small scones *

3   C   AP flour, plus extra for dusting

2   t   baking powder

pinch of salt, if desired*

1/3   C   unsalted butter at cool room temp (neither fridge-cold nor soft)

1   C   buttermilk (or 1 C milk + 1 T lemon juice, let sit 5 minutes)

1   egg

½   C   shelled whole pistachios

½   C   shredded cheddar cheese, minced fine

1   t   red pepper flakes, powdered**

extra cheese and pepper for topping as desired

* Note: Between the (usually salted) pistachios and the cheese, I didn’t bother to add any salt to my dough. Depending on your preference or the nuts you’re using, though, you might want to add a pinch.

** Note: In order to avoid pockets of spiciness, blend the flakes in a food processor or grind with a mortar & pestle to produce a fine powder. If you’re apprehensive about the heat, start with just a pinch and see how the scones come out. If you’re a fan of all things spicy, feel free to load ’em up!

Procedure:

1) Preheat the oven to 400°F. Mix together flour, baking powder, salt (if desired), and butter in a food processor until the blend resembles fine crumbs (or, alternatively, use a pastry cutter or two knives to cut in the butter). In a separate bowl, beat together the buttermilk and egg. In a third small bowl, combine cheese, nuts, and red pepper powder. Add the flour mixture to the liquid mixture and gently mix until just combined. Add the fillings to the dough and work them in.

2) Turn dough out onto a floured surface and knead only three or four times to make the dough nice and smooth (overworking the dough means dense scones). Pat or gently roll the dough out to a circle of about 1½” in thickness (I had to use a rectangle due to limited counter space, but do what you can). Using a pizza cutter or knife, divide the dough into equal-sized wedges and place wedges on parchment paper-lined baking sheets.

3) Top scones with a sprinkling of cheese and extra red pepper flakes as desired and bake until golden – about 15 minutes. A toothpick test can check to ensure the centers have cooked through. Transfer to a wire rack and let cool for a few minutes before serving warm with coffee or tea.

Beezer’s Notes:

My mini-replicas turned out very similar to the giant version from the coffee shop. Their scone was a bit more crumbly, so I’m suspecting I overworked my dough despite being careful, but the flavors were spot on and the delicious subtle heat was there without being overly spicy. I’m a big fan of pistachios so this recipe makes me happy as-is, but I can see it being equally tasty with sunflower or pumpkin seeds. Give it a try and tell me what you think! Perhaps this strange peppery madness is just a local thing, haha.

Overall Enjoyment:   ♥   ♥   ♥

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