I found these on Smitten Kitchen. I had flagged them and a few days later, my sister-in-law forwarded me the recipe as well, since it is a blog that she follows too. When I decided to make the Cheddar Corn Chowder for dinner tonight, I thought that these scones would be perfect with it. They were great! The dough made enough for 12 scones even though the recipe says it would make 8. I baked 4 of them to go with the soup tonight and flash froze the others for future use.
2 cups Flour
1 tablespoon Baking Powder
1 teaspoon Salt
8 tablespoons Cold Butter, diced
1/2 cup Heavy Cream (I used half and half instead)
3 Eggs, divided
1/4 pound Sharp Cheddar Cheese, diced
2 small Jalepeno Peppers, minced
Preheat the oven to 400 degrees. In a small skillet, melt 1/2 tablespoon butter and add the diced jalepenos, cooking until soft (about 2 minutes). Let them cool and then place them in a small bowl along with the cheddar cheese and coat them with 1 tablespoon of flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork, or 2 knives until the butter bits are pea sized.
Lightly whip two of the eggs and cream and add to the flour-butter mixture. Fold the mixture with a wooden spoon until it comes together. Add the cheese-jalepeno mixture to the dough and mix until it is incorporated. Turn out the dough to a well floured surface and knead it gently. Pat the dough to 3/4 inch to 1 inch thickness. Cut the dough into triangles or circles. Brush the scones with an egg wash (I didn't do this). Bake on a parchment lined or well oiled baking sheet for 25 minutes or until golden brown.