Recipe by Baby Kato
These are great served with soup or a salad. They have a lovely kick to them. Recipe doubles easily.
Top Review by twissis
Great scones, BK, and right down my Texas wheelhouse alley. I halved your recipe (easy to do) and made it as written otherwise. DH and I both favor scones and I like to have them on-hand in my freezer - Which is exactly what I did with the majority of yield so I could have them for breakfast later this month when guests visit from Canada. Thx for posting this recipe and for helping me with my visitor menu-planning. Made for the Agents of Quest in the Culinary Quest event. :-)
- 4 cups flour
- 8 teaspoons baking powder
- 3⁄4 teaspoon fine sea salt
- 3⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon thyme
- 2 eggs, lightly beaten
- 2⁄3 cup whipping cream
- 2 cups sharp cheddar cheese, old,shredded
- 1 1⁄2 cups milk
- 1 large jalapeno pepper, very finely chopped (Use rubber gloves when cutting pepper)
Directions See How It's Made
- Preheat oven to 500 degrees Add flour, baking powder, salt, cayenne pepper and thyme together in bowl.
- Add 2/3 cup shredded cheese to flour mixture.
- In separate bowl add beaten eggs, cream and milk together.
- Add the egg mixture and jalapeno pepper to flour mixture.
- Mix lightly, dough will be very moist.
- Knead the dough lightly and roll out 3/4" thick on a well floured board and cut with 2" cookie cutter.
- Sprinkle the remaining shredded cheese over the tops of the scones.
- Place the scones on a greased sheet and bake in a 500 degree oven for 10 minutes.
- *Make sure to bake the scones in the center of the oven.