JalapeÑo Cheddar Scones Recipes

JALAPENO CHEDDAR SCONES

Jalapeno Cheddar Scones image

A delicious scone recipe by Chef Peter Oleyer served at Calexico Carne Asada restaurant. Nice served along side chili or beans.

Provided by gailanng

Categories Breakfast

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons unsalted cold butter, diced
1/2 cup heavy cream
2 eggs
1/4 lb sharp cheddar cheese, diced small
2 small jalapeno peppers, minced (I remove seeds and membranes)
egg wash (1 egg beaten with 1 teaspoon water)

Steps:

Preheat oven to 400.
In a small skillet, melt 1/2 tablespoon of butter. Saute jalapenos until soft, about 2 minutes. Place in a small bowl with Cheddar cheese and coat with 1 tablespoon of flour.
In another bowl, combine the rest of the flour with baking powder and salt. Cut in remaining butter with a fork until the butter is pea-size.
Lightly whip eggs and cream and add to the flour-and-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the Cheddar-and-jalapeno mixture to the dough and mix until everything is incorporated, but don't overwork.
Turn out the dough onto a well-floured surface and knead gently for less than one minute. Roll dough 3/4 to 1-inch thick and cut into 8 triangles. Brush with egg wash and place on well-oiled baking sheet.
Bake for 25 minutes or until golden brown.

Nutrition Facts : Calories 343.9, Fat 23.2, SaturatedFat 14.2, Cholesterol 112.3, Sodium 640.5, Carbohydrate 25.2, Fiber 0.9, Sugar 0.4, Protein 8.8

JALAPENO-CHEDDAR SCONES

Jalapeno-Cheddar Scones image

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.

Provided by Jim K

Categories Scones

Time 45m

Yield 16

Number Of Ingredients 11

Ingredients

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

Steps:

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

Nutrition Facts : Calories 265.6 calories, Carbohydrate 20.2 g, Cholesterol 57.3 mg, Fat 15.8 g, Fiber 0.7 g, Protein 10.5 g, SaturatedFat 9.8 g, Sodium 478.8 mg, Sugar 1.9 g

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