JALAPENO CHEDDAR SCONES

Jalapeno Cheddar Scones image

Provided by gailanng

Categories Breakfast

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

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2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons unsalted cold butter, diced
1/2 cup heavy cream
2 eggs
1/4 lb sharp cheddar cheese, diced small
2 small jalapeno peppers, minced (I remove seeds and membranes)
egg wash (1 egg beaten with 1 teaspoon water)

Steps:

Preheat oven to 400.
In a small skillet, melt 1/2 tablespoon of butter. Saute jalapenos until soft, about 2 minutes. Place in a small bowl with Cheddar cheese and coat with 1 tablespoon of flour.
In another bowl, combine the rest of the flour with baking powder and salt. Cut in remaining butter with a fork until the butter is pea-size.
Lightly whip eggs and cream and add to the flour-and-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the Cheddar-and-jalapeno mixture to the dough and mix until everything is incorporated, but don't overwork.
Turn out the dough onto a well-floured surface and knead gently for less than one minute. Roll dough 3/4 to 1-inch thick and cut into 8 triangles. Brush with egg wash and place on well-oiled baking sheet.
Bake for 25 minutes or until golden brown.

Nutrition Facts : Calories 343.9, Fat 23.2, SaturatedFat 14.2, Cholesterol 112.3, Sodium 640.5, Carbohydrate 25.2, Fiber 0.9, Sugar 0.4, Protein 8.8