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.