JALAPENO-CHEDDAR SCONES

Jalapeno-Cheddar Scones image

Caution, only for those who like scones with a strong cheese presence and a little jalapeno pepper bite. This is for my friend Patrick. For bolder flavor, dust lightly with jalapeno chile powder.

Provided by Jim K

Categories Scones

Time 45m

Yield 16

Number Of Ingredients 11

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Ingredients

1 large egg
1 tablespoon water
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon white sugar
1 ½ teaspoons salt
½ teaspoon ground black pepper
½ cup unsalted butter, cubed
16 ounces sharp Cheddar cheese, shredded
4 medium jalapeno peppers, seeded and minced
1 cup buttermilk, or more as needed

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Whisk egg and water together for egg wash.
Combine flour, baking powder, sugar, salt, and pepper in a large bowl. Cut in butter with a pastry blender or fork until pea-sized lumps remain. Add Cheddar cheese and jalapeno peppers; toss in the flour mixture to prevent the cheese from clumping. Add 1 cup buttermilk and mix until a sticky dough forms. Only add additional buttermilk if absolutely necessary.
Form dough into a ball and turn out onto a lightly floured surface. Divide in half and form each piece into a 3/4-inch thick circle. The circles should measure about 8 inches in diameter, but the thickness is more important that the diameter. Cut each circle into 8 wedges. Transfer wedges to the prepared baking sheet, leaving at least 1/2 inch between each one. Paint the top of each wedge with egg wash.
Bake in the preheated oven until golden brown, 22 to 23 minutes. Serve warm.

Nutrition Facts : Calories 265.6 calories, Carbohydrate 20.2 g, Cholesterol 57.3 mg, Fat 15.8 g, Fiber 0.7 g, Protein 10.5 g, SaturatedFat 9.8 g, Sodium 478.8 mg, Sugar 1.9 g