These fiery little scones require just a few minutes’ work before they’re popped in the oven – ideal for breakfast, brunch, lunch, or any time of day. I like mine with a poached egg for breakfast, and I’ve heard a rumour that it’s pretty good stuffed with crispy bacon, too.
Finely grate your Cheddar cheese and very finely chop your jalapenos. Combine in a small bowl and set to one side.
Measure the cream cheese into a large mixing bowl, then add the milk or water, oil and one of your eggs. Beat thoroughly until they combine into a uniform mixture. Add your baking powder, salt and pepper, cheese and jalapenos, and mix again.
Add the flour
Heavily flour your work surface and tip the dough onto it. Knead lightly for 2–3 minutes to bring it all together.
Roll out your dough to around
© Jack Monroe, 2020