I found this recipe on " Cooking with Kay" these are delicious! They are really moist and creamy. I am making them again tonight. I will update the picture. This picture is mine, and these are delicious!
Provided by Cassie *
Categories Other Breads
Time 45m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and saute the jalapenos 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.
- 2. 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. I used my food processor for the butter and flour, then finished mixing in a bowl.
- 3. Lightly whip two 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 jalapeno mixture to the dough and mix until everything is incorporated.
- 4. 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.
- 5. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown. I used parchment paper and they slid right off.
- 6. These oozed in cheese and so moist! Yummy!
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