Jalapeno Cheddar Scones

🧂 Ingredients

• 2 ¼ cups all-purpose flour
• 3 teaspoon baking powder
• ½ teaspoon salt
• 6 tablespoon butter

  (cold, cubed)
• 1 cup cheddar

  (grated)
• ½ cup pickled jalapeno slices

  (diced or minced)
• ¾ cup whole milk

  (or half & half, or heavy cream)

Instructions

• 1 Preheat your oven to 375℉ (190℃) and line a baking sheet with parchment paper or
  a silicone baking mat. *See notes for best baked scones.
• 2 In a large bowl, add 2 ¼ cups all-purpose flour, 3 teaspoons baking powder, and
  ½ teaspoon salt then whisk to combine.
• 3 Cut the 6 tablespoons of cold, cubed butter into the flour mixture using a
  pastry blender, a set of butter knives (cut in a criss-cross motion), a fork, or
  your fingertips. Continue until you achieve a fine crumble that is about
  pea-sized.
• 4 Add the 1 cup grated cheddar cheese (mild or sharp cheddar are both excellent!)
  and ½ cup of diced pickled jalapeno slices and stir them into the flour mixture.
• 5 Pour in the ¾ cup whole milk (or 2% milk) and gently combine with the dry
  ingredients. Work until the flour is just incorporated, being careful to not
  over-mix the dough.
• 6 Transfer the scones dough to a lightly floured working surface and pull the
  dough together. Shape into a rectangle, or the standard round. *I'm using the
  rectangle to shape my scones into 12 smaller portions, a round will yield 8
  normal size scones.
• 7 Cut the rectangle in half lengthwise, then each half into 3 square portions and
  each of those squares into halves that are triangle shaped. Or cut a round into
  8 portions, pizza-style. Transfer the cut scones to your prepared baking sheet.
• 8 Bake at 375℉ (190℃) for 16-18 minutes, or until the bottom is just beginning to
  brown and the tops are still pale.
• 9 Remove from the oven when done and allow the scones to set on the baking sheet
  for 5 minutes. Transfer to a wire cooling rack to cool completely or serve warm.

Nutrition Info