Savoury scones loaded with spicy jalapeño peppers and sweet corn.
Jalapeño Corn Scones and Vegan Cultured Butter
Savory scones loaded with spicy jalapeño peppers and sweet corn! Serve these warm from the oven with rich vegan-cultured butter.
80g Almond Butter
240g Refined Coconut Oil
2 Tsp Nutritional Yeast
2 Tsp Sunflower Lecithin Powder/Liquid (Optional)
1 Tsp Apple Cider Vinegar
½ Tsp Salt
1 Capsule Probiotic Powder
3 Cups (380g) All-Purpose Flour
1 Cup (210g) Corn Kernels
¾ Cup (180ml) Almond Milk
½ Cup (110ml) Vegan Butter
1-2 Medium Jalapeño Peppers (seeds removed and minced)
1.5 Tsp (20g) Baking Powder
1 Tbsp (12g) Sugar
1 Tsp (5g) Salt
2 Tbsp Almond Milk
½ Tsp Maple Syrup
Vegan Cultured Butter
Vegan Cultured Butter
Blend almond butter and water in a blender. Add probiotic powder, and stir well. Leave the mixture at room temperature to allow it to ferment for 6-12 hours.
Add the rest of the ingredients to the mixture and blend in a blender.
Pour into a silicon mould, and leave it in the refrigerator for a few hours. The butter will last a few weeks refrigerated, or a few months if frozen in the freezer.
Preheat the oven to 400 °F (200°C).
Mix 2 tablespoons of almond milk and a ½ tablespoon of maple syrup to make the "egg" wash mixture . Set aside.
In a large bowl, add the flour, baking powder, sugar, salt, corn kernels, and minced jalapeño peppers. Whisk the ingredients together.
Cut the vegan butter into small cubes and add it to the flour mixture. Rub the butter in with your fingertips, or cut it in with a pastry cutter.
Add the almond milk to the mixture. Stir gently until you can squeeze the mixture gently together to form a soft, slightly sticky dough.
Tip the dough out onto a lightly floured tray. Try not to handle it too much. Cut the dough into eight wedges with a sharp knife and transfer them to a baking tray, leaving at least 2 inches of free space around each piece.
Once the oven has reached the right temperature, brush the top of each scone with the “egg” wash, and bake for about 25 minutes or until golden.
Remove the scones from the oven and leave the scones to cool on the tray or on a wire rack.
Drizzle the scones with some almond butter or spread with vegan butter. It’s best to enjoy these scones when they are warm!
• The trick to good scones is to not overwork or warm the dough.
• Store leftover scones in an airtight container for 1-2 days. They can also be frozen and kept for up to 3 months.