Jalapeno Cheddar Scones

A delicious scone recipe by Chef Peter Oleyer served at Calexico Carne Asada restaurant. Nice served along side chili or beans.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 2  cups all-purpose flour
• 1  tablespoon baking powder
• 1  teaspoon salt
• 8  tablespoons  unsalted cold butter, diced
• 1⁄2 cup heavy cream
• 2  eggs
• 1⁄4 lb sharp cheddar cheese, diced small
• 2  small  jalapeno peppers, minced (I remove seeds and membranes)
•  egg wash (1 egg beaten with 1 teaspoon water)

Directions

1. Preheat oven to 400.
2. In a small skillet, melt 1/2 tablespoon of butter. Saute jalapenos until soft, about 2 minutes. Place in a small bowl with Cheddar cheese and coat with 1 tablespoon of flour.
3. In another bowl, combine the rest of the flour with baking powder and salt. Cut in remaining butter with a fork until the butter is pea-size.
4. Lightly whip eggs and cream and add to the flour-and-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the Cheddar-and-jalapeno mixture to the dough and mix until everything is incorporated, but don't overwork.
5. Turn out the dough onto a well-floured surface and knead gently for less than one minute. Roll dough 3/4 to 1-inch thick and cut into 8 triangles. Brush with egg wash and place on well-oiled baking sheet.
6. Bake for 25 minutes or until golden brown.