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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cheddar Jalapeņo Scones Recipe

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This recipe for Cheddar Jalapeņo Scones is from The Lawson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour
2 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp kosher salt
6 tbsp. cold unsalted butter
4 oz. sharp white or orange cheddar
2 jalapeņos
1 large egg
1/2 cup heavy cream (I used half and half because it's what I had)
1 tbsp heavy cream (I used half and half)
Directions:
Directions:
1. Heat oven to 425 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the butter and, using a pastry blender or two knives, cut it in until the mixture forms small crumbs.
4. Add the cheddar and jalapeņos and toss to combine. Make a well in the center of the mixture.
5. In a bowl, whisk together the egg and 1/2 cup heavy cream. Add to the flour mixture and, using a fork (or your hands, if you're me), gently stir until incorporated (do not overmix). Bring the dough together into a ball.
6. On a lightly floured surface (I like to use a cutting board!), shape the dough into an 8 inch circle (about 1 inch thick) and cut circle into eighths. Transfer individual scones to prepared baking sheet.
7. Brush tops with remaining tablespoon of heavy cream. Bake until golden brown, 10-12 minutes.

Bonus...serve with soft boiled eggs for a true Lawson recipe. Also yummy as a sandwich with scrambled or fried eggs!
Number Of Servings:
Number Of Servings:
8 scones
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Made this for quarantined Easter 2020. :)

Halved the recipe easily and successfully--hardest part was half an egg. Otherwise, easy to make just four scones!

 

 

 

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