Jalapeno Cheddar Scones
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
2 tablespoons cornmeal
1 tablespoon baking powder
1 teaspoon salt 1/2 cup
(1 stick) cold butter, cut into small cubes
2 large eggs
1/2 cup heavy cream
1/4 pound cheese, cut into small cubes
2 medium jalapenos, some seeds removed, diced small
Instructions:
Place a rack in the center of the oven and preheat to 400 degrees F.
Heat 1/2 tablespoon butter in a small saute pan and cook diced jalapenos until softened, about 3 to 5 minutes. Let the diced peppers cool and them mix with the diced cheese. Toss mixture in 1 tablespoon of flour and set aside.
In a large bowl, whisk together the rest of the flour, cornmeal, baking powder and salt. Work in the cold butter with your fingers until the mixture resembles coarse meal. Some butter pieces will be the size of peas and the flour will be nice and crumbly.
Whisk together 2 eggs and heavy cream. Add the wet ingredients all at once to the dry ingredients, fold together with a fork until almost fully incorporated. Add the jalapeno and cheese mixture to the shaggy dough and work together. Turn dough out onto a lightly floured surface and knead for about 30 seconds. Form into a disk about 1 inch thick and cut into eight wedges. Refrigerate for 10 minutes before baking.
When ready to bake, place chilled scones onto a baking sheet lined with parchment paper. Bake for 20 to 25 minutes until golden brown.
From adashofzest.blogspot.com