by Debra on November 11, 2010

Musical pairing – I’m on Fire by Bruce Springsteen

Pssst . . . not to be the bearer of bad news but (deep breath) . . . . Thanksgiving is less than two weeks away.  I don’t know about you, but this time of year gets super busy in our house and since we love hosting Thanksgiving, I look for recipes that can be made a day or two ahead or things I can make ahead and freeze – like these Jalapeno-Cheddar scones.  I made these for last year’s Thanksgiving dinner and there wasn’t a single crumb left . . . not a creature was stirring, not even a . . . oh wait . . . wrong holiday . . .

I’ve lost count as to how many times I’ve made these scones: Sunday morning brunch, weekday breakfast with a scrambled egg, sausage patty in the middle – left over turkey in the middle – you get the picture.  They’re quite versatile not to mention quite delicious and aren’t too spicy – honest, pinky swear.

I found the recipe over at Smitten Kitchen, you know her, right? A total rawk star and her name is Deb, so of course I love her!  The recipe uses both cream and eggs for a wonderfully light, tender and nearly impossible to mess up scone – but if you have a scone-phobia, the tips listed here will apply to this recipe.

Scones are best eaten the day they’re made; however, as I’ve already said, I make the dough ahead, cut them into the size I want, and freeze to bake later – just add 5-10 minutes extra baking time coming straight out of the freezer.



SMITH BITES NOTE: When I make these for Thanksgiving, I use a smaller biscuit cutter (approx 1-1/2 to 2-inch size) which my family appreciates because there’s always so much to enjoy – you want a little taste of everything!