Happy New Year! Some fun changes coming for this blog. To kick off 2017, here’s a recipe from Molly MacRae, who is busy writing her next mystery. Have you read Plaid and Plagiarism yet? It’s terrific! -Amy
Happy New Year! It’s that biting time of year—biting cold, biting wind, and for the past few weeks there’s been a lot of biting humor going around and just plain snarling. All of that made me think it was a good time to make something with a bit of bite for supper, so we had chili cheese scones and soup. The recipe is one of those you can play around with. Add more or less seasoning, according your taste and tolerance for zing and zip. Vary the kind of cheese you use. Tonight I only had one egg so I added a bit more milk and the scones turned out just fine. You can also vary the kind of soup you have with them. Tonight we had black bean with a nice fresh orange and ancho pepper salsa.
Chili Cheese Scones
2 cups all-purpose flour
½ cup yellow cornmeal
1 Tbs baking powder
1 to 2 tsps hot red pepper flakes
½ tsp ground cumin
¼ cup butter
1 tsp salt if butter is unsalted
¼ pound cheddar cheese, shredded
2 large eggs
½ cup milk
- Mix flour, cornmeal, baking powder, red pepper flakes, cumin, and salt in a large bowl. Cut butter in using a pastry blender. Stir in shredded cheese.
- In a separate bowl, beat eggs and milk. Add to flour mixture and mix with a fork just until combined.
- Knead dough on a floured board about six times. Divide dough in half. Pat each half a ¾-inch round. Set rounds well apart on an oiled baking pan. Cut each round, not quite through, into six wedges.
- Bake in 400º oven until golden brown – 15 to 18 minutes. Serve hot or warm, breaking along scores.