Sharp Cheddar & Jalapeño Scones
These scones are a perfect combination of sharp cheddar and spicy jalapeño, and they're sure to be a hit at your next breakfast or brunch.
These scones are a perfect combination of sharp cheddar and spicy jalapeño, and they're sure to be a hit at your next breakfast or brunch.
- Carbohydrate 60.5444433333333 g
- Cholesterol 1144.97833333333 mg
- Fat 54.49196 g
- Fiber 2.15133336678147 g
- Protein 44.4439166666667 g
- Saturated Fat 26.096988 g
- Serving Size 1 1 Serving (390g)
- Sodium 1155.80266666667 mg
- Sugar 58.3931099665519 g
- Trans Fat 6.193368 g
- Calories 911 calories
Step-by-step
- Preheat the oven to 400 degrees.
- While the oven's heating up, saute your jalapeños in a small amount of butter for about 2 minutes.
- Transfer the jalapeños to a bowl to cool and toss them in 1 tablespoon of flour.
- The cooked butter and the flour are going to combine and make a roux which will keep the jalapeños from sinking to the bottom of the scones.
- Combine your dry ingredients (the remaining flour, baking powder, and salt) in a separate bowl.
- You want to "cut" in the butter until the butter is in very small pieces.
- Using a knife or fork or hard spatula, make cutting motions to incorporate the butter and flour.
- Whisk 2 of the eggs and add the heavy cream to it.
- Combine the egg mixture with the flour mixture and fold them both together.
- Add the cooled jalapeños and cheddar and incorporate.
- Transfer the dough to a well floured surface and knead for about 1 minute, until it has a biscuit-like texture.
- Pat out the dough until the whole piece is about 1" thick, then cut into desired pieces.
- You can use a knife to cut 8 triangles, or use a biscuit cutter if you like circular scones.
- Align your scones on a well greased sheet tray or parchment lined tray and brush each one with an egg wash made from whisk your last egg with 1 tsp or so of water.
- Bake at 400 degrees for about 25-30 minutes.
Operating on a tight two-hour prep window requires aggressive cold-ingredient management to prevent fat melting before the bake begins. Standard box graters fail with soft cheddar cubes, so dice the quarter-pound of cheese meticulously by hand into uniform quarter-inch pieces to distribute pockets evenly throughout the flour matrix. Sautéing the minced jalapeños for exactly two minutes softens their cellular walls, while tossing them in a tablespoon of flour creates a mechanical barrier stopping dense particulates from plummeting to the sheet tray floor during rising. Cutting cold butter into the dry components demands rigid pastry tools like a bench scraper or pastry blender; utilizing warm hands instantly liquifies milk solids and yields tough, flat biscuits instead of flaky layers. Brushing the shaped triangles with a wash consisting of one beaten egg mixed with a teaspoon of water guarantees a deep amber crust when exposed to 400-degree radiant oven heat for twenty-five to thirty minutes.
