For two reasons:
1. Aaron made a LOT of chili. My husband loves him some chili and always makes enough to feed four or five families.
2. Jalapeno-Cheese scones? Rawr.
So, after shoving spoonfuls of chili down the red peppers’ throats, I still had a container full of the stuff sitting in my fridge. So, what could I do but stuff it in another unsuspecting vegetable?
Enter Mr. Potato.
Also, I’ve been perusing Joy the Baker’s site and these scones looked ridiculous, so I made them. I don’t actually love corn bread so much, so these seemed like a pretty decent compromise. This is the first time, by the way, I have ever made scones I liked (or that even turned out halfway attractive). It really is all in the recipe sometimes. The previous scone attempt (a decade ago, by the way) followed a recipe that instructed me to form each scone individually. Dumb. And they were dry, dry, dry. So I have had an unspoken hatred of scones ever since. This recipe changed me. And my scone prejudice. Now I’m a little obsessed with scones.
And yes, I can say scones one more time.
Toppings (might I suggest something super healthy like cheese, sour cream and avocado?)
2 cups all-purpose flour
2 tablespoons cornmeal
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter, cold, cut into cubes
2 large eggs
1/2 cup heavy cream
1/4 pound Monterrey jack cheese
2 medium jalapenos, diced