Jalapeno-Cheddar Scones

Jalapeno Cheddar Scones, pillows of tender biscuit like bread with speckles of jalapenos and cheddar cheese running all through it.  

As I was thinking about what to make to go with my Simply Venison Stew, I remembered seeing Jalapeno Cheddar Scones over at Kristen's blog, Blissful Bites.   They looked scrumptious.

She described them as, speckled throughout with pockets of melted cheddar cheese and bits of spicy jalapeno.

It was creamy moist, and the consistency was so perfect you felt like a scone scientist looking at all of the different layers after you broke it in half.

Her description of the scones was so good that it compelled me to make some scones for myself.

They were every bit as tasty as she described and even more so to sop up the delicious juices of my venison stew.

Jalapeno Cheddar Scones

Recipe Source: Smitten Kitchen adapted from Peter Oleyer at Calexico Carne Asada in Brooklyn, via NY Mag

2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick or 4 ounces) cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp Cheddar cheese, diced
2 small jalapeno peppers, minced

Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and saute the jalapenos in it until soft, about two minutes. 

Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. 

Combine the remaining flour with the baking powder and salt. 

Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized.

Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. 

Add the cheddar jalapeno mixture to the dough and mix until everything is incorporated.

Turn out the dough onto a well-floured surface and knead gently for less than one minute. 

Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. 

Make an egg wash by beating the remaining egg with a teaspoon of water. 

Brush the scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet. 

Bake for 25 minutes or until golden brown.