Hatch Chile White Cheddar Scones

I wasn’t planning on blogging these, so forgive me for having no pictures whatsoever of the prep or the raw ingredients.  But I absolutely must blog them!  Hopefully without drooling on my keyboard, but I make no promises.

As soon as the kitchen timer dinged and I pulled them out of the oven, I thought “these are the most beautiful scones I have ever made!”  So I started snapping pictures just to have for myself.  Then I tasted one.  I’m not sure food is even allowed to be this good.  It’s maybe one of the best scones I’ve ever tasted.  So I knew I had to blog it.  The texture couldn’t be more perfect, and they ooze with melty cheese.  They are truly superlative.  I’m only slightly ashamed to tell you that I licked my plate clean.

Here are my changes to the original recipe.  I got the ingredients to make these several weeks ago, but time kept getting away from me until one afternoon I took a self-imposed break to make them before the cheese molded.  Since it had been so long since I bought the ingredients, I had already used the jalapenos for another dish and didn’t have any.  No matter, I have a bunch of hatch chiles in the freezer so I just thawed one of those.  That brings me to my next change.  The original recipe instructs to sauté the jalapenos in some butter, I assume to tame the heat a little bit.  Since hatch chiles are much milder than jalapenos, I figured I could skip this step with impunity.  I was correct!  So I cut an entire 8 tablespoons of chilled butter into the flour mixture and it was fine.  The second change was that I only baked mine for 15 minutes instead of the suggested 25.  That was perfect for me, but your oven may be different, so you may need a longer cook time.  Try these soon, I’m so excited to share them with you!!

Source: adapted from The Smitten Kitchen

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick) cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp white Cheddar cheese, diced
1 hatch chile, seeded, stemmed, and minced

Preheat oven to 400°F. Put the minced chile in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. In a large mixing bowl, combine the remaining flour with the baking powder and salt. Cut in the 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. Add the cheddar-jalapeño mixture to the dough and mix with a rubber spatula 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 baking sheet. Bake for 15 minutes or until golden brown.

7 responses to “Hatch Chile White Cheddar Scones

  1. Pingback: Apple Hatch Chile Cobbler | The Texan New Yorker

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  5. Pingback: 50 Best Hatch Chile Recipes | Best Recipes for Hatch Chiles | Green Chiles from New Mexico | ShockinglyDelicious.com

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  7. These look delicious. I was wondering if you think a couple batches could be made up ahead of time and frozen.

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