Chipotle Scones are a perfect side dish because they not only go with Mexican food so well but they also go with soups, stews, beans and so much more.
Chipotle Scones can be made as spicy as you want. I have used chipotle in adobo sauce so there is already lots of flavor. Taste buds really don’t need training for Mexican spiced food but it does get in your blood. I can not even imagine not having the flavors of the southwest to have, at least, on a weekly basis. These scones are great because they not only go so well with Mexican food but they also blend with many other types of food. I had them along side my Black Eyed Peas from the Slow Cooker and they were a match made in heaven. I can imagine pairings with soups, stews, beans and much more. Really easy to make and I hope you get to give them a try.
Chipotle Scones are a perfect side dish.
- 2 cups all purpose flour unbleached
- 1/2 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon cumin
- 1/4 cup dairy free butter cold and cut into pieces
- 4 ounces dairy free cheddar cheese I used Daiya wedges and cut it into small pieces, grated
- 1 egg replacer mixed per the instructions on your package
- 1/4 cup dairy free milk
- 2 tablespoons chipotle in adobo sauce
- Mix your one egg replacer and set aside.
- Mix together flour, baking powder, cornmeal and cumin.
- Add the cold butter and wedged cheese (wait until later if you are using grated cheese) to the flour mixture.
- Cut in with a pastry cutter until it resembles coarse meal or as I call it, small crumbles.
- When I am cutting the butter and cheese into the flour I always stop when it gets closer to the end and use my fingers. I use a pinching and rolling motion and it gets blended perfectly.
- If you are using grated cheese add that now and mix together.
- Mix the soy milk and prepared egg replacer together and set aside 2 Tablespoon for using later when you brush the tops of the scones before baking.
- Add the liquid (except the 2 Tablespoons) to the dough mixture.
- Mix until just blended.
- Turn out on floured board.
- Knead 4 to 6 times until it, sort of, forms a ball.
- Divide in half.
- Make two rounds (as seen in the photo below) about 5" to 6" in diameter on a greased baking sheet.
- Cut into 6ths but not all the way through.
- Brush the tops of the scones rounds with the leftover egg replacer/soy milk mixture.
- Bake at 400° for 20 minutes.
After they have cooled you may freeze them in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/
They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 10 to 15 seconds. For a fresh out of the oven feel you can bake them at 350 for about 8 minutes.