What you need,
3-1/2 cups all-purpose Flour
1 tbsp. baking Powder
1/2 tsp. salt
¾ cup cold butter, cut into small cubes
1 cup cheddar cheese, cut into small cubes
1/2 cup jarred Jalapeno slices, chopped roughly
½ cup heavy cream
½ cup+ 4 tbsp.1% milk
1 egg
1 tbsp. jalapeno juice (from the jar)
Preheat the oven to 400 degrees and line a baking sheet with
a silpat mat.
Sift together the flour, baking powder, and salt. Add cubes
of butter and use a pastry cutter or a fork to completely work the butter into
the dry ingredients until there are no large chunks of butter visible. Mixture
should resemble coarse crumbs.
Add the cheddar cubes and jalapeno slices and toss to coat.
Mix together the cream, milk, egg, and jalapeno juice. Pour
into the flour mixture, stirring gently, until the dough all comes together.
Turn the dough out onto a floured counter and use your hands
to press into a rough rectangle shape. Using a rolling pin roll the dough out
to about 8 inches by 16 inches.
Use a knife or pizza cutter to cut into 15 squares, and then
cut each square in half on a diagonal to create 30 small triangles.
Transfer the scones to the baking sheet and then bake for 15-18
minutes, or until lightly golden. The cheese will get all bubbly and melty!
YUM!
Transfer to a wire rack to cool completely. Store in an
airtight container for 3 days or they freeze really well too!
Jen of My Tiny Oven
