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.
- Preparing Time: 2 hours
- Total Time: 45 minutes
- Served Person: 6
baking/pastry
breakfast
vegetarian
flour
french
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup heavy cream
- 2 cups flour
- 3 eggs
- 1 tbsp baking powder
- 1 tsp iodized salt
- 8 tbsp butter diced
- 1/4 lb sharp cheddar diced
- 2 jalapeã±os minced**
- 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
I woke up this morning with a craving for something savory and cheesy. I had some leftover sharp cheddar and jalapeños in the fridge, so I decided to make these scones. They were the perfect combination of sharp and spicy, and they were so easy to make!
I love that these scones are so versatile. You can add any type of cheese or vegetable that you like. I think next time I'll try them with some crumbled bacon and green onions. The possibilities are endless!
Step-by-step
- Preheat the oven to 400 degrees.
- Saute the jalapeños in butter for 2 minutes. Transfer to a bowl and toss with 1 tablespoon of flour.
- Combine the dry ingredients in a separate bowl.
- "Cut" in the butter until it is in very small pieces.
- Whisk 2 of the eggs and add the heavy cream to it. Combine with the flour mixture and fold together.
- Add the cooled jalapeños and cheddar and incorporate.
- Transfer the dough to a well-floured surface and knead for 1 minute.
- Pat out the dough to 1" thick and cut into desired shapes.
- Align the scones on a greased sheet tray and brush with egg wash.
- Bake at 400 degrees for 25-30 minutes.
