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
- Preheat oven to 400F.
- In a bowl, whisk together the flour, baking powder and salt.
- Grate cold butter into the flour mixture and stir gently to just incorporate Stir in the grated mozzarella and migiardiniera.
- Pour the milk into the flour and stir together until just combined. Work gently and be careful to not over-mix the batter.
- 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.
- Place wedges on a baking sheet lined with parchment paper or a silicone baking mat. Sprinkle with parmesan.
- Bake for 14-16 minutes. The scones should be just starting to brown on top.
