Cheddar packed with that jalapeno spice, these savory scones make for the perfect accompaniment to your morning eggs or your afternoon tea!
Equipment
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Spatula
- Rolling Pin
- Plastic wrap
- Dough Scraper or Knife
- Wire Rack
Ingredients
DOUGH
- 3 cups Flour
- 5 tsp Flour
- 6 tsp Baking Powder
- 3 tbsp Sugar
- 1 tsp Salt
- 5 ½ tbsp Unsalted Butter cold and cubed
- 2 Eggs
- ½ cup Buttermilk
- ¼ cup small diced jalapenos approx 2
- ¾ cup cheddar cheese freshly shredded
GLAZE
- 1 egg yolk
- 2 tbsp heavy cream
Instructions
- In a bowl, combine flour, baking powder, sugar, and salt.
- Add cubed cold butter to the bowl and, using your fingers, rub together with the dry ingredients until fine and no large lumps of butter remain.
- Add in your cheddar and diced jalapenos, stirring briefly to combine
- In a separate bowl, whisk together two large eggs
- Make well in dry mix and pour eggs and buttermilk into the well
- Cut through the mixture with a dough scraper, and then when there is barely any loose flour at the bottom, gently compress the dough with your hand to bring it together. Avoid stretching the dough, as you don’t want the gluten to build up.
- Dump the dough onto your counter and press it into a square, then fold the dough over and gently compress it into a rectangle. Wrap it up tightly and refrigerate it 30 minutes.
- Lightly dust the counter with flour, place down chilled dough, and lightly flour the surface of the dough before rolling it into a rectangle just under an inch thick
- Use your dough scraper or a knife to cut into 12 right triangles, and place no more than 6 scones on one baking sheet at a time. These will puff up a lot as they bake!
- Preheat your oven to 325F
- In a bowl, make your glaze, beating together your yolk and heavy cream
- Lightly brush only the tops of your cut scones with the glaze and leave uncovered to dry for 15 minutes. If using one tray, place half of your scones on a plate in the fridge to dry but stay cool while the others bake.
- Bake at 325F for 16-18 minutes. Rotating the pan once at the 10-minute mark, baking until lightly golden around the top and edges
- Transfer the scones to a wire rack to cool completely
- Enjoy!
Notes
*If you don’t have buttermilk, add 1 ½ teaspoons of lemon juice to a measuring cup and pour your milk until the ½ cup line. Give a brief stir and then allow to sit for 5 minutes
*Don’t over-flour your counter or the surface of your dough when rolling. Your dough will absorb some of this flour, and you don’t want it to soak in excess and risk drying out your scones
*You can freeze your extra scones for the future. Once you’ve rolled and cut your scones out, wrap them between layers of parchment paper and place them in an airtight container. The unbaked scones will freeze for up to four weeks. When ready to use, transfer the dough to the fridge the night before to thaw, and bake as instructed below. You can also freeze the baked scones, stored airtight, for 2-3 months.
