Breakfast food is pretty much the best food ever. Not only is it always good for breakfast (obvs), it’s good for brunch, lunch, dinner, and a pre-bedtime snack. Bacon and eggs for dinner? Of course. Pancakes for lunch? Heck yes! And my 10pm viewing of Chelsea Lately usually comes with a box of Kashi and a cup of tea. So though this recipe makes six good-sized scones, they’re usually gone in two days because I eat them for every meal. Because that’s how I roll with tasty, tasty breakfast food. (Also, with cake.)
And yes, even though this recipe is adapted from the super amazing Homesick Texan Cookbook that just came out, I have made it multiple times. Whatev, go make them yourself and stop judging me.
Makes 6, slightly adapted from The Homesick Texan Cookbook
2 cups all purpose flour
¼ cup sugar
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
8 tbsp (1 stick) butter, cold and cut into small chunks
¼ cup buttermilk
1 egg, beaten
2 jalapeños, seeds and stems removed, diced
1 cup Granny Smith apple, cored and diced
½ cup sharp cheddar cheese, grated
There is not much better on a Sunday morning than She & Him, so put that on straight away. And the coffee. And maybe Today on a low volume because Lester Holt is the man.
In a large bowl, whisk together the dry ingredients. Add the butter to the dry ingredients and work in with a pastry blender until the mixture looks evenly crumbly.
Mix in the buttermilk and egg (I still used the pastry blender for this). Add jalapeño, apple, and cheese and mix well.
Use your hands to form dough into six large balls, and flatten them slightly like a patty. Place scones on parchment-lined baking sheet and bake in a preheated oven at 425° for about 20 minutes, or until scones are lightly browned.
Put the coffee down, pour a glass of milk, enjoy a scone while it’s still hot from the oven, and be super jazzed that you woke up this morning.