Chile Cheese Cornbread Scone
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
2 3/4 cup all-purpose flour
1 1/4 cup cornmeal
4 tablespoons baking powder
1/2 teaspoon salt
2 teaspoons sugar
1 cup cold butter
1 poblano chile, finely diced
1/3 cup cheddar cheese, grated or cut into very small dice
3 eggs, lightly beaten
3/4 cup buttermilk
Instructions:
In a large bowl, combine the flour, cornmeal, baking powder, sugar, and salt. Cut the butter into the flour mixture (Tip: Trick for Cutting Butter into Flour). Stir in the cheese and poblano. Set aside.
In a smaller bowl, combine the 2 eggs and buttermilk. Whisk until well combined. Make a well in the center of the flour mixture, pour in the egg mixture and stir until it comes together. Whisk the additional egg in a small bowl combined with 1 tablespoon milk or buttermilk. Set aside.
Turn out on a lightly floured counter and knead a few times until it holds it’s shape. Divide into two equal portions (a kitchen scale helps with this) and roll into an 8 or 9 inch circle. Dust the bottom of the circles with flour.
Cut each circle into 6 or 8 triangles or use a biscuit cutter for circular scones. Place the scones on a parchment lined baking sheet. Lightly brush with the egg wash, then bake for 15-25 minutes at 350 degrees F, or until golden and cooked through. Cool on a wire rack until cool enough to handle. Serve.
To Freeze: cool completely, then place in a gallon sized Ziploc bag. Freeze for up to 1 month.
Notes: You may substitute half of the all-purpose flour for freshly ground whole wheat flour if desired. I prefer White Whole Wheat Flour for it’s mild flavor.
From goodlifeeats.com