Smitten Kitchen’s Jalapeno-Cheddar Scone recipe is great. But now that I have made them about seven times, I’ve figured out a few things. One, more cheddar. Two, I never have heavy cream and always use half and half. Three, make them in to biscuit shapes. Below is my version of the recipe.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt, plus more for sprinkling
8 tablespoons (1 stick or 4 ounces) cold butter, diced
1/2 cup half and half
3 eggs, 2 for the biscuits and 1 to coat before baking
2 cups or 1 bag of shredded sharp Cheddar cheese
3 small jalapeños pepper, diced (hello, food processor) include half the amount of seed from one jalapeno, discard the rest
Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft, about two minutes. Let them cool,coat them with one tablespoon of the flour then place them in a small bowl with the cheddar cheese. In a separate bowl combine the remaining flour with the baking powder and salt. Cut in the stick of butter with a pastry blender, fork or two knives, until the butter bits are pea sized.
In a small bowl, lightly whip two of the eggs and cream. Add eggs and cream to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated. Don’t be afraid to use your hands.
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 with a biscuit cutter. Place on a parchment-lined (or well-oiled) baking sheet. Beat the remaining egg and brush the scones with “egg wash” and sprikle them with sea salt. Bake for 25 minutes or until golden brown.