Jalapeño Cheddar Scones

Biscuits and scones are a big favorite in my household and I am always on the lookout for new ideas. Regular readers will know I like some spice in my life and so I immediately bookmarked this recipe from Smitten Kitchen. I have so many bookmarked recipes and cookbooks and never can seem to keep up, but I am certainly glad I baked up these little delights. I served these delicious scones with a cheesy Greek mac and cheese dish.

Jalapeño Cheddar Scones

Recipe by Lisa Turner Adapted from Smitten Kitchen Published on March 16, 2010 Easy, soft savory Cheddar cheese scones speckled with colorful little pieces of fresh jalapeño pepper — ideal for serving with dinner or as a snack Preparation: 15 minutes Cooking time: 20 to 25 minutes Print this recipe Ingredients: 2 cups unbleached white flour 1 tablespoon baking powder 1 teaspoon sea salt 1/2 cup (1 stick) cold unsalted butter 1/2 cup heavy cream 2 large eggs 1 1/2 cups fresh grated extra-old Cheddar cheese 2 jalapeños, seeded and minced pinch of cayenne Instructions: Preheat an oven to 400°F and line a baking sheet with parchment paper or grease the baking sheet with butter. In a large bowl, combine the flour, baking powder and salt. Cut the butter into the flour mixture with a pastry cutter or a knife and fork until the butter is reduced to small crumbs. Beat the eggs together with the cream and pour into the flour mixture. Stir until just combined. Fold in the Cheddar, jalapeños and a pinch of cayenne pepper. Shape into roughly 1 1/2 inch rounds and transfer to the baking sheet. Bake for 20 to 25 minutes or until golden brown. Makes 10 scones

More savory biscuits and scones you will be sure to enjoy from Lisa's vegetarian kitchen:
Cheddar Parmesan Scones with Dill
Cheddar Dill Beer Biscuits
Raisin Cranberry Tea Biscuits
Whole Wheat Tea Biscuits

On the top of the reading stack: Pure and Simple: Homemade Indian Vegetarian Cuisine by Vidhu Mittal

Audio Accompaniment: Shutov Assembly by Brian Eno