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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A delicious scone recipe by Chef Peter Oleyer served at Calexico Carne Asada restaurant. Nice served along side chili or beans. 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.
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