I tried them last week. They are more like biscuits than scones, not at all dry! Delicious, especially when warm. Thank you! I already shared the recipe and will surely make them again!
Soon, my Sister and I; and some other folks are having a soup potluck. Originally I was going to make cheddar biscuits; these I will make instead. Ooh! they look tasty. Thank You.
They look amazing! I have a recipe for spicy scones that are similar to these, so might try to combine them both! The idea of the honey butter, incredible!
Looks easy and delicious! I was wondering why they weren't brushed with butter when they went in then HELLO honey butter! Can you make them smaller? I'm thinking cocktail party fare. Thanks!
She says everything in the video that you need to make the recipe, though you have to take the time to write it down yourself. 3 cups AP flour 1/4 cup white sugar Tbsp baking powder 1 1/4 tsp table salt 12 Tbsp butter, cut into half inch chunks, kept chilled in the fridge 6 oz sharp cheddar cut into half inch cubes kept chilled in the fridge 1/2 cup pickled jalapeños, coarsely chopped 1 cup whole milk 1 egg 1 egg yolk 3 Tbsp melted butter 1 1/2 tbsp honey 1. Add flour, sugar, baking powder, table salt, and 6 tbsp chilled butter into a food processor and process for 15 seconds or until it has a uniform consistency similar to cornmeal. 2. Add 6 tbsp chilled butter and cheddar to flour mixture in the food processor. 3. Pulse 10-12 times until the pieces of butter and cheese are the size of a pea but no larger. 4. Add butter and flour mixture to a bowl along with jalapeños. Mix the mixture with your hands so jalapeños are evenly distributed throughout the mixture. 5. Make a well inside flour mixture. 6. In a separate bowl whisk egg and egg yolk into milk so yolks are broken up. 7. Pour egg and milk mixture into the well in the flour mixture. 8. Use a spatula to slowly tap the dry ingredients into the liquid. A few small lumps are ok, but avoid big lumps. Continue to mix until wet and dry ingredients are fully combined. 9. Turn dough out onto a floured surface. 10. Knead dough 2-3 times. 11. Shape dough into a log that’s 15 inches long and 3 inches wide. 12. Cut the log into 12 triangular scone shapes. 13. Place scones onto a parchment-lined baking sheet, spread out an inch apart. 14. Cover the baking sheet with plastic wrap. 14. Refrigerate scones for at least 30 minutes or up to 24 hours. 15. Preheat the oven to 425 degrees Fahrenheit. 16. Place scones in the oven for 15 minutes, “spinning” them halfway through. 17. Combine melted butter and honey. 18. Take scones out of the oven, keeping the oven hot. 19. Brush honey butter mixture on top of scones. 20. Place scones back in the oven for 5 minutes. 21. Enjoy!
@@laurenconrad1799 Thanks so much for taking the time to do this. Only thing I'm not sure about, is it unsalted or salted butter in with the flour mixture?
As Julia said it’s more scone like than an actual scone.These use a lot of sugar and egg in this recipe compared to a true savoury scone. Traditional scone would definitely be golden brown and cooked through within 10-15mins
@@Ollie1979 No, lets not forget it is a 'test kitchen' after all. I find it was innovation that led us to be able to fully appreciate traditional cooking. And It's ok to jump off the discovery experience if the option of tradition is your choice. Cheers.
I have been making scones for a year and now I can try a savory scone. But...wonder why TV cooks put their jars, plates, pans, etc. on the cutting board and then cut up and mix food on the board. Seems unhygienic.
Why is it so hard for you guys to use sensible measurements? You're not even consistent, butter in tbsp but cheese in oz? Come on, get a scale and stop this madness.
If you were as educated as some of us, it would not be that hard to decipher. That’s how those products are sold. And so that’s how they are measured. Go Google the conversion instead of bitching here.
Butter packages are MARKED in Tbsps. Easy. Blocks of cheese are sold in OZ - you can cut accordingly. Easy. These measurements make sense for the US audience 🙏🌿
@@ArtU4All But 3 cups of flour shows up as 425g on the recipe page, while 1 cup is generally said to be 120g, or 360g for these scones. So is it 425 or 360? THAT'S why ATK should adopt grams.
@@bobcochrane8098 I agree, especially for baking recipes... I've always been told cooking is art, baking is science so the measurements need to be accurate.
@@bobcochrane8098 A cup of all purpose flour in ATK Land is 5 oz or 142 grams which is a bit heavier than what you might find from other recipe developers. This is because ATK employs a 'dip and sweep' method for scooping measuring cups of flour rather than spooning flour into a measuring cup like some others. So when following an ATK recipe (or anyone else's) use the measurement provided by the recipe rather than say, the measurement on the on the bag of flour. ATK has been using weight measurements in both ounces and grams for recipes with significant amounts (>1/4 cup) of ingredients like flour and sugar for some time now, although gram measurements are more recent. 425 grams (aka 5 oz.) of all purpose flour is correct.
These look absolutely delicious. I’m gonna have to give them a try. I like everything you make Julia!
I tried them last week. They are more like biscuits than scones, not at all dry! Delicious, especially when warm. Thank you! I already shared the recipe and will surely make them again!
Fabulous 👍 and so glad u still have ur little yellow butter melting pan.❤️
Making for my next soup party!
Soon, my Sister and I; and some other folks are having a soup potluck. Originally I was going to make cheddar biscuits; these I will make instead. Ooh! they look tasty.
Thank You.
They look amazing!
I have a recipe for spicy scones that are similar to these, so might try to combine them both! The idea of the honey butter, incredible!
Definitely going to make this! Thanks for sharing.
I always enjoyed yours recipes thank Julia🧑🍳
sriracha honey butter sounds like a fun idea
You had me at 'cheesy'. You kept me at 'jalapeno'. xo
You continued to keep me with ‘scones.’ 😂
@@laurenconrad1799 Spot on! xo
Now that's a scone I will make!😊
Can’t wait to make these.
They look delicious!
I want these!!
Excellent
Julia I love you! These look so damn good I’d tell everyone I only made 1/2 batch and hide the rest in my room!!🤭🤗
Stay spooky! 👻🎃👹☢️👀
These would be great for Thanksgiving.
ARSICAULT BAKERY in San Francisco does an AMAAAAAZING version of these but they add pieces of Pancetta so it's cheesy, spicy AND bacony.
Very nice recipe , I like raw fresh jalapenos from my garden for more heat, plus i like the butter,but not the sweet honey butter
Ty , God Bless
Yummy.
Love scones and those look tasty ❤ only for me I would have left out the jalapenos but I know people who would have loved jalapenos
Looks easy and delicious! I was wondering why they weren't brushed with butter when they went in then HELLO honey butter! Can you make them smaller? I'm thinking cocktail party fare. Thanks!
🎄🔥🔥🔥🔥🎄
any chance to get your recipes with grams measurements? volume measurements are super non consistent
Ooh I'm going to try these using hot honey in the honey butter
Where do you get hot honey or is that something you have to make yourself?
@@rufus_the_cat nowadays it's popular enough I've seen it at my local grocery store.. Like Safeway/Albertson's type place.
@ have an Albertsons right across the street thanks!
I love hot honey……great idea!
Did she just sneak a curb reference in there?
ATK website is down half the time so I can’t access my subscription. Why is that?
Julia said it was more like a biscuit, than a scone but they are scone shaped.
❤❤❤❤❤❤❤❤
I do not subscribe or watch channels that do not allow include the recipe without signing up for something, but looked good
She says everything in the video that you need to make the recipe, though you have to take the time to write it down yourself.
3 cups AP flour
1/4 cup white sugar
Tbsp baking powder
1 1/4 tsp table salt
12 Tbsp butter, cut into half inch chunks, kept chilled in the fridge
6 oz sharp cheddar cut into half inch cubes kept chilled in the fridge
1/2 cup pickled jalapeños, coarsely chopped
1 cup whole milk
1 egg
1 egg yolk
3 Tbsp melted butter
1 1/2 tbsp honey
1. Add flour, sugar, baking powder, table salt, and 6 tbsp chilled butter into a food processor and process for 15 seconds or until it has a uniform consistency similar to cornmeal.
2. Add 6 tbsp chilled butter and cheddar to flour mixture in the food processor.
3. Pulse 10-12 times until the pieces of butter and cheese are the size of a pea but no larger.
4. Add butter and flour mixture to a bowl along with jalapeños. Mix the mixture with your hands so jalapeños are evenly distributed throughout the mixture.
5. Make a well inside flour mixture.
6. In a separate bowl whisk egg and egg yolk into milk so yolks are broken up.
7. Pour egg and milk mixture into the well in the flour mixture.
8. Use a spatula to slowly tap the dry ingredients into the liquid. A few small lumps are ok, but avoid big lumps. Continue to mix until wet and dry ingredients are fully combined.
9. Turn dough out onto a floured surface.
10. Knead dough 2-3 times.
11. Shape dough into a log that’s 15 inches long and 3 inches wide.
12. Cut the log into 12 triangular scone shapes.
13. Place scones onto a parchment-lined baking sheet, spread out an inch apart.
14. Cover the baking sheet with plastic wrap.
14. Refrigerate scones for at least 30 minutes or up to 24 hours.
15. Preheat the oven to 425 degrees Fahrenheit.
16. Place scones in the oven for 15 minutes, “spinning” them halfway through.
17. Combine melted butter and honey.
18. Take scones out of the oven, keeping the oven hot.
19. Brush honey butter mixture on top of scones.
20. Place scones back in the oven for 5 minutes.
21. Enjoy!
I wrote down the ingredient as Julia was rattling them off. lol
There's also a transcript you can copy and paste. 🤷🏻♂
@@laurenconrad1799 Thanks so much for taking the time to do this. Only thing I'm not sure about, is it unsalted or salted butter in with the flour mixture?
@@laurenconrad1799what a nice thing for you to do! Thank you❤️
Anyone have thoughts on adding canned corn to this?
That sounds good! Probably the only thing to worry about is the extra moisture the corn would add; drain it really well..
Will make these for the Halloween night and the elections night
How bout using fresh jalapeño.
As Julia said it’s more scone like than an actual scone.These use a lot of sugar and egg in this recipe compared to a true savoury scone. Traditional scone would definitely be golden brown and cooked through within 10-15mins
Thanks for the recap
@ traditional scones don’t require the honey butter to get them golden,.
@@Ollie1979
No, lets not forget it is a 'test kitchen' after all. I find it was innovation that led us to be able to fully appreciate traditional cooking. And It's ok to jump off the discovery experience if the option of tradition is your choice.
Cheers.
You’re getting too caught up with word scone, she just borrowed the word.
Quarter cup of sugar! 😳
I have been making scones for a year and now I can try a savory scone. But...wonder why TV cooks put their jars, plates, pans, etc. on the cutting board and then cut up and mix food on the board. Seems unhygienic.
Please look into Radiant’s 1MW reactor design
Huh. Not necessarily something I'd try, but if you have jalapeño and honey already, why not use hot honey and kick it up a notch?
Just depends on if you want the extra kick. 🙂
Why is it so hard for you guys to use sensible measurements? You're not even consistent, butter in tbsp but cheese in oz? Come on, get a scale and stop this madness.
If you were as educated as some of us, it would not be that hard to decipher. That’s how those products are sold. And so that’s how they are measured. Go Google the conversion instead of bitching here.
Butter packages are MARKED in Tbsps. Easy.
Blocks of cheese are sold in OZ - you can cut accordingly. Easy.
These measurements make sense for the US audience 🙏🌿
@@ArtU4All But 3 cups of flour shows up as 425g on the recipe page, while 1 cup is generally said to be 120g, or 360g for these scones. So is it 425 or 360? THAT'S why ATK should adopt grams.
@@bobcochrane8098 I agree, especially for baking recipes... I've always been told cooking is art, baking is science so the measurements need to be accurate.
@@bobcochrane8098 A cup of all purpose flour in ATK Land is 5 oz or 142 grams which is a bit heavier than what you might find from other recipe developers. This is because ATK employs a 'dip and sweep' method for scooping measuring cups of flour rather than spooning flour into a measuring cup like some others. So when following an ATK recipe (or anyone else's) use the measurement provided by the recipe rather than say, the measurement on the on the bag of flour. ATK has been using weight measurements in both ounces and grams for recipes with significant amounts (>1/4 cup) of ingredients like flour and sugar for some time now, although gram measurements are more recent. 425 grams (aka 5 oz.) of all purpose flour is correct.