Monday, December 14, 2009

Jalapeño-Cheddar Scones

J made these and was raving about how easy and delicious they are, so I decided to make them my contribution to a Christmas party - seems like a nice blend of Tex-Mex (jalapenos and cheddar) and British (cheddar and scones) foodstuffs. J is right, they are freaking amazing, especially warm right from the oven.

Jalapeño-Cheddar Scones (from
Smitten Kitchen)
Makes 16 scones

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick or 4 ounces) cold butter, diced
1/2 cup heavy cream
2 eggs
1/4 pound sharp Cheddar cheese, diced
2 small jalapeños, minced

Preheat oven to 220C(400F). In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft, about two minutes. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one 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 beat 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 one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.

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