Jalapeno-Cheddar Scones from the Omnia Oven

In a large bowl, mix flour, baking powder, and salt well.

Work the 1cup butter into 1cup flour with your fingertips or a pastry blender until the mixture is crumbly – about the texture of coarse sand or small peas.

Stir Cheddar and Jalapeño into flour.

Add milk and carefully mix with a spoon or spatula until everything just holds together. Do not overmix – the dough should appear slightly uneven.

Place the dough on a flour, gently press it with your hands into a homogeneous mass. Divide into 8-10 portions and form loose balls (do not roll, just squeeze together).

Lightly grease the silicone mold of the Omnia oven. Place the balls inside with some space between them – they can touch slightly, but need room to rise.

Place the Omnia oven on the preheated flame and bake the scones at medium heat for about 16–22 minutes. The cheese may ooze slightly, and the bottom should turn golden brown. The top will usually remain rather light – this is normal.

Let the finished scones rest for 5 minutes to become more stable. Enjoy them warm with butter, herb quark, or simply on their own.