Jalapeño-Cheddar Scones Recipe

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick, or 4 oz) cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp cheddar cheese, diced
2-3 small jalapeño peppers, minced

Instructions

Preheat oven to 400F.  In a small skillet, melt 1/2 tablespoon butter and saute the jalapeños until soft, about 2 minutes.  Let them cool, then place them in a small bowl with the cheddar cheese and coat with 1 tablespoon of the flour.  Combine the remaining flour with the baking powder and salt.  Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized.

Lightly whip 2 of the eggs and cream and add to the flour-butter mixture.  Using a wooden spoon, fold mixture until it begins to come together.  Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.

Turn out the dough onto a well-floured surface and knead gently for less than 1 minute.  Pat dough out to a 3/4- to 1-inch thickness and cut into 8 triangles or the shape of your choice with a biscuit cutter.  Make an egg wash by beating the remaining egg with a teaspoon of water.  Brush scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet.  Bake for 20 minutes or until golden brown.