Most mornings, I stop in to Long Island City’s Sweetleaf before work for a cup of coffee and a scone. Sweetleaf does a fine job of baking scones that achieve a good sweet/savory balance; this weekend, I decided to give something similar a shot.
To make these, I followed the basic scone recipe from Mark Bittman’s How to Cook Everything. I added a tablespoon of chipotle pepper, half a cup of sliced almonds, about a cup of queso fresco, and a teaspoon and change of Mexican vanilla. The result was lighter than expected and just spicy enough, with the cheese fairly blended in but still tempering the chipotle.



