Cheddar and Dill Scones (at home)

I have a secret—I hate brunch. It’s not something that I ever thought I would share. I am afraid that my opinion of brunch is generally offensive. My husband loves a good brunch, so does nearly everyone else I know. His initial reaction to this confession cemented my decision to keep it to myself...until now.

Don't get me wrong, I love toast, eggs, coffee, and an endless supply of Lox—I do! Breakfast is good eats, but brunch is not for me.

I recently discovered that I am not alone. Laurel Woods hates brunch too. She hates it so much that she wrote about it, publicly. She hates it so much that her sister made her a t-shirt. It’s a t-shirt that she proudly wears, even on television. A t-shirt that total strangers find wildly offensive and take as a personal affront. I love that I have found a comrade in arms. I love her blog post, I love her condemnation of this breakfast & lunch hybrid—most of all, I love her t-shirt. I have to have one!

There is really no point in going into excruciating detail as to why I hate brunch. Laurel has expertly and amusingly made the case for its pitfalls. Check out http://www.laurel-woods.com/2011/03/why-i-hate-brunch/ to hear it in her own witty prose.

As a savory treat for my unexpected ally, I whipped up some Cheddar-Dill Scones, which I thought would go perfectly with Laurel’s Killer Bloody Mary. I imagine the rest of the meal would be rounded out nicely with a couple of Dave’s perfectly poached eggs, smoked salmon, capers, heirloom tomatoes and fruit. I am getting hungry just thinking about it.

And so the mystery remains, why would anyone leave home, stand in line, and waste a beautiful morning fighting for anything—when a luxurious breakfast at home is just waiting to be created?

The stars of our morning show.

Have I mentioned that I love cheese?

The fresh dill perfumed the entire kitchen.

Butter. Where would we be without butter?

Eggs...I mean, it's breakfast after all. 

Looks promising.

Even up close.

The moment of truth. Into the oven lil' fellas.

I couldn't make a Bloody Mary, so I poured a glass of wine. Cheers, Laurel!

Another fabulous blogger is Smitten Kitchen. She rocks. I am in awe of her cooking abilities and spirited adventures in the kitchen. My Aunt Amy tipped me off to her brilliance and I have been a fan ever since. Check her out. http://smittenkitchen.com/2009/10/jalapeo-cheddar-scones/


I adapted her recipe for Jalapeño-Cheddar Scones by simply substituting about a 1/4 cup of dill. Another simple substitution would be chives or even some green onions. This dough is very versatile and the result is a tender and flakey scone. I was extremely pleased with the results. 

Jalapeño-Cheddar Scones
Adapted Peter Oleyer at Calexico Carne Asada in Brooklyn, via NYMag

It’s worth noting that I had my doubts about this recipe. This world is overflowing with terrible scones and after trying too many bad ones, I came to the conclusion that the only good scones — the only ones you should bother making or eating, ever — are these dreamy cream ones. However, this recipe manages to be different — it contains eggs! — and yet is still delicious but considering the possibility that there are two good scone recipes on earth makes my sleepy head hurt thus I will reconcile this another time. For now, know that these are good, very good.

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick or 4 ounces) cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp Cheddar cheese, diced
2 small jalapeños pepper, minced (I wimped out and used only one only to find my scones entirely heat-free)

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 parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.

Scones are always best the first day.