Jalapeno Cheddar Scones
Cheesy with a little heat without being overly spicy perfect for a savory breakfast, a mid-day snack, or a side to a delicious meal. Serve these and everyone will want more. This simple scone recipe can be mixed in a mixer easily and baked at a moment's notice to accompany many items.
Servings: 8 servings
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups heavy cream additional 2 tablespoons heavy cream for brushing tops if desired
- 1 1/4 cup shredded cheddar cheese
- 1 fresh jalapeno 4" in length or similar diced, I leave seeds in
Instructions
- Preheat the oven to 425°.
- Line a baking sheet with parchment paper.
- In a large bowl of a mixer, add flour, baking powder, and salt.
- Mix on low to combine well, you want the baking powder to be distributed well within the flour.
- On low to medium slowly pour half the amount of heavy cream as you mix, then add in the jalapeno and cheese, and continue slowly pour in the cream as you mix until all the ingredients are combined, it may still be a little crumbly.
- Turn out the dough onto a floured work surface and turn the dough over onto itself until it comes together 3-4 times. forming a ball.
- Pat the ball into a flat dish shape about an inch to an inch and a half thick.
- Cut the circle into 8 triangle portions, using a chef's knife or pastry cutter, be sure to cut straight down and remove without twisting so the scones rise nicely without falling over as they bake.
- Brush the tops of the scone dough with heavy cream.
- Place the scones at least an inch apart on a baking sheet and bake for 15 minutes, or until a toothpick comes out clean.
- Allow to cool for 10 minutes.
- Serve warm or cooled, they are great on their own or slathered with butter.