Saturday, February 6, 2016

Sneaking a peek......

The mice have been hibernating ever since the weather got cold.  But just the other day, I caught one peeking out of their little hole in the baseboard.  I managed to snap a photo of her and chat with her a bit before she scurried away.

Her name is Tessa.  Tessa loves to nibble on cheese scones, especially if they are spiked with jalapeño peppers.  Her favorites are made by Susan of Maples in Micaville, NC.  Tessa makes her own Cheddar-Jalapeño Scones and shared her recipe with me.  I'll include it below.

This is Tessa....  (she is available for adoption, if you are interested!)


Tessa explained to me that it was her friend, Mica, that introduced her to the delicious scones at Maples.

This is Mica...


Mica was named for the mica found in the mines near where he comes from - Micaville, North Carolina.  He was spotted recently in the loft of OOAK Gallery listening to the Saturday morning music jam.  If you are in the area, you really must stop in.  Great art, great music and delicious treats next door at Maples.  Mica was adopted a few months ago and has a wonderful home now with lots of music.  

As promised, here is Tessa's recipe for her scones.  She doesn't think they are as good as the ones that Susan Scoggins makes at Maples, but they are good substitute if you can't make it to Micaville!  

Tessa's Cheddar-Jalapeño Scones

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp Cheddar cheese, diced
2 small jalapeños pepper, minced

Preheat oven to 400°F.

In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft, about two minutes. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour.

Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized.

Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together.

Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.

Turn out the dough onto a well-floured surface and knead gently for less than one minute. 

Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter.

Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a well-oiled or parchment lined baking sheet. 

Bake for 25 minutes or until golden brown.

Thanks for stopping by.  If you try the recipe, be sure to let me know and I'll pass it along to Tessa!!