Cheddar Jalapeno Scones
Recipe from The Pioneer Woman
Makes 32 servings
3 1/12 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
12 tablespoons cold unsalted butter, cut into small cubes
1/3 pound sharp cheddar cheese, cut into small cubes or shredded (recommended)
1/2 cup jarred jalapeño slices
1/2 cup heavy cream
1/2 cup milk
2 whole eggs, reserve one for brushing on unbaked scones
1-2 tablespoons jalapeño juice (from the jar), optional
Whisk together, in a medium bowl, all the dry ingredients.
Using a fork or a pastry cutter, cut the butter into the dry ingredients.
Stir in the jalapeños and cheddar cheese.
Stir together the wet ingredients, including the one egg and jalapeño juice, if using in a separate bowl (I like using my 2-cup pyrex cup). Add the milk mixture to the dough mix, stirring together slowly.
Roll out the mixture onto a floured flat surface, flatten and shape into a neat rectangle using hands, rolling pin, and/or pastry cutter.
Cut the rectangle into squares and then cut the squares into triangles. Lay out the triangles onto a silicone mat or parchment lined baking tray. Beat the reserved egg and brush each scone with the egg wash.
Bake at 400F degrees for 14-17 minutes until lightly browned. Cool on tray and serve warm or at room temperature.
Best eaten day. Can be stored in an air tight container for 3-5 days. To reheat, warm in the oven for 5 minutes at 375F degrees; do not microwave scones, if possible.