Jalapeño Cheddar and Cumin Scones

Delicious cheesy, spicy and fragment scones are great with eggs, soup, or a snack.
By Swathi Iyer

cheddar jalapenos scones 9

Jalapeño Cheddar and Cumin Scones
 
Delicious cheesy, spicy and fragment scones are great with eggs, soup, or a snack. This recipe is adapted from New york Magazine
Author:
Recipe Type: Baking
Ingredients
  • 2 cups all-purpose flour
  • 1 tbs. baking powder
  • 1 tsp. salt
  • 8 tbs. cold butter, diced
  • ¼ cup heavy cream
  • 2 eggs
  • 2 teaspoon cumin seeds
  • ½. sharp Cheddar cheese, diced
  • 2 small jalapeño pepper, minced ( about ½ cup chopped)
  • Egg wash (1 egg beaten with 1 tsp. water)
Instructions
  1. Preheat oven to 400. In a small skillet, melt ½ tablespoon of butter.
  2. Sauté jalapeños until soft, about 2 minutes.
  3. Place in a small bowl with Cheddar cheese and coat with 1 tbs. of flour.
  4. In another bowl, combine the rest of the flour with baking powder , cumin and salt. Cut in remaining butter with a fork until the butter is pea-size.
  5. Lightly whip eggs and cream and add to the flour-and-butter mixture.
  6. Using a wooden spoon, fold mixture until it begins to come together.
  7. Add the Cheddar-and-jalapeño mixture to the dough and mix until everything is incorporated.
  8. Turn out the dough onto a well-floured surface and knead gently for less than one minute.
  9. Roll dough ¾- to 1-inch thick and cut into 8 triangles.
  10. Brush with egg wash and place on parchment.
  11. Bake for 25 minutes or until golden brown.
 


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