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Cheddar and Jalapeno Scones

cheddar and jalapeno scones
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6 people
Author: Giangi Townsend
Cheddar and jalapeno scones are just the perfect afternoon snack, or better yet, alongside this delicious Aztec Soup. The subtle spiciness of the jalapeno lifts any meal.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 5 tablespoons unsalted butter, chilled and cut into pieces
  • 6 ounces sharp cheddar cheese, grated
  • 1 jalapeno, seeded and finely chopped
  • ½ cup whole milk, + 3 tablespoons
  • 1 egg, beaten with a little milk
US - Metric

Instructions

  • Preheat the oven to 400F and position the rack in the middle of the oven.
  • In a large bowl, whisk together the flour, baking powder, salt, and pepper. Add the butter pieced and mix until blended or mix with a fork so that the dough is somewhat crumbly.
  • Stir in the cheese, jalapeno, and milk, being careful not to overmix.
  • Transfer the dough to a lightly floured surface and form a dough circle about ½-inch thick. If the dough is still crumbly, add another tablespoon of milk. With a long knife cut the dough into 12 wedges.
  • Place the wedges in a circle in a lightly greased 12-inch cast-iron skillet, leaving some space in between.
  • Brush with the beaten egg and bake for 20 to 25 minutes, or until golden.

Nutrition

Calories: 374kcal | Carbohydrates: 34g | Protein: 13g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 392mg | Potassium: 184mg | Fiber: 1g | Sugar: 1g | Vitamin A: 650IU | Calcium: 271mg | Iron: 2mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.