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Cheddar and Jalapeño Scones (gluten free)


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Ingredients

12 portion(s)

Cheddar and Jalapeño Scones (gluten free)

  • 200 g sharp cheddar
  • 1 jalapeño chilli
  • 130 g Almond Flour
  • 125 g potato starch
  • 2 level teaspoons Baking Powder, gluten free
  • 1 level teaspoons xanthan gum
  • 0.5 level teaspoons salt
  • 60 g Butter
  • 45 g pure cream
  • 15 g Milk
  • 1 egg
  • 6
    40min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

  1. 1. Add cheese and jalapeno to , chop sp6 for 5 secs, set aside
    2. Add almond flour, potato starch, xanthum gum, salt, baking powder and butter to , mix sp3 for 10 secs
    3. Add egg, cream and milk to , mix sp3 for 10 secs or until a dough forms
    4. Tip out onto a baking sheet, work into a smoother dough and mould into a rectangular shape
    5. Cut the dough so the scones can be easily pulled apart once cooked
    6. Place into a 180* oven for 25-35mins until cooked through
    7. Enjoy!
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Tip

Can be frozen


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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