giardiniera and italian cheese scones

 I had half a jar of giardiniera in the fridge and was craving a spicy snack, so I modified a cheddar and jalapeno scone recipe from The Black Peppercorn to use giardiniera and mozzarella instead. Cael and I both loved them!

Ingredients

• 2 cups all purpose flour
• 3 tsp baking powder
• 1/2 tsp salt
• 1/2 cup cold butter cut, grated on a box grater
• 1 cup mozzarella cheese, grated
• 1/2 cup hot giardiniera, drained of as much oil as possible
• 3/4 cup whole milk
• parmesan

Instructions

1. Preheat oven to 400F.
2. In a bowl, whisk together the flour, baking powder and salt.
3. Grate cold butter into the flour mixture and stir gently to just incorporate Stir in the grated mozzarella and migiardiniera.
4. Pour the milk into the flour and stir together until just combined. Work gently and be careful to not over-mix the batter.
5. Spread a little flour on a flat work surface. Dump the batter onto the floured work surface and pat down to make a 7 inch square. Cut into 4 quarters. Cut each quarter into 4 more quarters.
6. Place wedges on a baking sheet lined with parchment paper or a silicone baking mat. Sprinkle with parmesan. 
7. Bake for 14-16 minutes. The scones should be just starting to brown on top.