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Saturday, October 4, 2014

Jalapeño cheddar scones

Last up, a tried and true scone that I swear by: Jalapeno-Cheddar Scones from Smitten Kitchen!!  I've made these before, several times, but shared them on the blog with you about a year and a half ago here.  They're SO good, that I decided to share the recipe again below, so that you don't have to flip back and forth between this post and the previous one!

Jalapeño Cheddar Scones are the second from the left.
Jalapeño-Cheddar Scones (from SmittenKitchen.com)


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
3 eggs, divided
1/4 pound sharp Cheddar cheese, diced - I always use white cheddar, although i'm not completely sure why.  I've also thought about trying monterey jack or pepper jack cheese, but I always stop myself, because why fix something that doesn't need fixing?
2 small jalapeño peppers, minced


Preheat oven to 400°F.

In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft.
Let them cool, then mix them with the cheddar cheese in a small bowl 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 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-jalapeño mixture to the dough and mix until everything is well-mixed.

Put the dough on a well-floured surface and gently knead it till it comes together well (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. I made mine mini for the shower (and generally make them mini when serving as an appetizer).

I then froze mine, and actually baked them up AT the shower, since I think they are THE BEST when they're fresh out of the oven.

When ready to bake the scones, remove the from the freezer and then start from here:

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.  My mini ones take much less, about 8-12 minutes depending on the oven.

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