Thursday, September 15, 2011

Jalapeno Cheddar Scones

A good scone recipe is hard to come by.  These have a moist texture that is delicious.  And they really don't take a whole lot of effort to make.  The secret is to keep the butter cold and knead the dough as little as possible.

Yield: 8 servings


  • 8 tbsp cold butter
  • 3 jalapeno peppers, diced
  • 1/4 lb. sharp cheddar, diced
  • 2 cups flour, divided
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 cup buttermilk
  • 3 eggs, divided


  1. Melt 1/2 tbsp butter in a skillet.  Sauté the jalapenos until they are soft.  Remove from the heat.
  2. Mix the jalapenos with 1 tbsp of the flour.  Add the cheese and gently toss until coated.
  3. In a separate bowl, combine the remaining flour with the baking powder and salt.  Add the remaining butter and cut into the flour until it's crumbly.
  4. In a small bowl, combine the buttermilk with two of the eggs and whip.  Add to the flour, along the with jalapeno/cheese mixture.  Fold just until moistened.
  5. Knead the dough on the countertop 4-6 times.  Place on a greased baking stone in 10" circle.  Cut into eight wedges.
  6. Combine the remaining egg with one tsp of cold water and beat together.  Brush over the scones.
  7. Bake at 400ºF for 25 minutes.  Cool for 6-8 minutes before serving.

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