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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
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6
40min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
- 1. Add cheese and jalapeno to "Closed lid" , chop sp6 for 5 secs, set aside
2. Add almond flour, potato starch, xanthum gum, salt, baking powder and butter to "Closed lid" , mix sp3 for 10 secs
3. Add egg, cream and milk to "Closed lid" , 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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Accessories you need
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Spatula TM5/TM6
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11
Tip
Can be frozen
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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