Jalapeño peppers are tapered, deep green and about 2 inches long. Sometimes they can be red in color if left to ripen on the plant longer. In California jalapeños are found in the market produce area year round.
When selecting a jalapeño pepper, look careful to make sure the skin is firm and smooth. Take note that no mold or soft spots are found on the stem or flesh. Store the peppers in a paper bag in the refrigerator for up to 10 days.
The Juice Can BURN
Cutting jalapeños can burn your fingers and any part of your body that you may touch even after washing your hands. So it's a good idea to wear surgical gloves. If you're like me you probably won't, so make sure you wash your hands with detergent and rub them to remove as much of the pepper from your skin.
Test the Pepper's HEAT
Jalapeños can be mild to hot in heat... the best way I know to determine the heat of the two peppers you are using in this recipe is to taste you finger after cutting each one. Your tongue will immediately let you know if this batch of pickled carrots will be HOT or mild.
If the pepper is HOT, I remove all the white veins and seeds from the peppers before adding them to my recipes.
Jarrow's Organic Extra Virgin Coconut Oil
I love to use Jarrow's Organic Extra Virgin Coconut Oil with this recipe because it has a beautiful fragrance. I found a great value at iHerb.com and you can save $5 if you use the coupon code, BET563 when you check out. Buy the 32 ounce size for the best savings. I promise you'll love this product!
Savory Scones with Field Roast Chao Cheese & Diced Jalapeño
These savory sumptuous scones are accented with an exciting new vegan cheese by Field Roast, Chao Cheese, adding a whole new sophisticated flavor to Chez Bettay's traditional scone recipe. Simply add a bit of this grated cheese and dice a fresh jalapeño and your mouth will be watering in anticipation. Right out of the oven, these vegan scones are AMAZING!
2 cups Bob's Red Mill Unbleached Organic White Flour
3 teaspoons Bob's Red Mill Baking Powder
1 teaspoon sea salt
1/4 cup - plus 2 tablespoons Jarrow's Cold Pressed Organic Virgin Coconut Oil or Organic Earth Balance
1 tablespoon soymilk creamer, reserved for brushing scones before baking
GOURMET HINT: I fill 6 small food grade 1/4 cup plastic containers with lids with coconut oil and freeze them solid. Once frozen, I pull one out whenever making scones, biscuits, or pastry. A knife easily cuts the frozen coconut oil into quarters and the frozen chunks help to create those pea-shaped granules in the flour when place in my Cuisinart with the knife blade. The frozen pieces of coconut oil creates a light fluffy scone.
Grate the Field Roast Chao Cheese and finely dice one jalapeño pepper without the seeds.
The Flour and Shortening
Add the flour to the Cuisinart Food Processor fitted with the Knife Blade.
Add shortening and sea salt and pulse a few times until the frozen coconut oil resembles small pea sized particles... DO NOT OVER MIX!
In a glass measuring cup, add the vinegar to the soymilk... this creates "mock buttermilk".
Drizzle the "mock buttermilk" through the feed tube and pulse till the mixture starts to form a ball... STOP don't over process. The ingredients should NOT be totally combined.
The Jalapeño and Field Roast Chao Cheese
Scoop the dough contents out onto a floured surface, and sprinkle half of the diced jalapeño and grated cheese over the dough and fold over.
Turn over the dough and sprinkle the remainder of the jalapeño and cheese over the back side and fold again gently.
Cut the Scones
Gather the mound of dough and gently press
out to a 3/4 inch thick circle.
Use a 2-inch stainless round cutter, cut out as many scones as possible... I can make 14 scones from this recipe.
Arrange the cut scones on a parchment paper lined cookie sheet with space between each one... no edges touching.
Brush the tops of all the scones with a pastry brush dipped into soy milk to ensure browning.
The Savory Scone Bake
Bake at 450 degrees F for 20 minutes or until gently golden brown.
Baked Savory Field Roast Chao Cheese Tomato Cayenne with Spicy Pepper Jalapeño Scones with Added Diced Jalapeños
GOURMET HINT: Higher altitudes may take longer and thicker scones may take longer as well.
Savory Field Roast Chao Cheese Tomato Cayenne with Spicy Pepper Jalapeño Scones are delicious just out of the oven! Sometimes we slather a bit of mashed avocado on halves, but the taste is fabulous with nothing added. Set these beside Field Roast Chorizo Sausage Scrambled Tofu and Vegan Hash-Brown Potatoes and you’ve got a festive Vegan Brunch with very little effort!
GOURMET HINT: For Savory Vegan Tea Time Scones, make this for your ladies in mini-sizes for your next party. Split and fill with a thin avocado slice or a thin slice of raw jalapeño pepper.