Jalapeno-Cheddar Scones

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.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 266 Calories

Ingredients

• 1 tablespoon white sugar
• 3 cups all-purpose flour
• 1 ½ teaspoons salt
• 1 tablespoon baking powder
• 1 tablespoon water
• 1 large egg
• 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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Bake in the preheated oven until golden brown, 22 to 23 minutes. Serve warm.