Recipe: Chili Cheese Scones

At the request of my colleagues, who GREATLY enjoyed the scones I brought in Friday, and HEAVILY adapted from a recipe from Epicurious.com. (Sorry there's no photo - I didn't think to take one.)

Jalapeno Cheese Scones

Preheat the over to 375 degrees F.

2 c. all purpose flour (I like King Arthur unbleached white myself)
1 Tbsp. baking powder
2 tsp. granulated sugar
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. chili powder

Dump them all into the bowl of your food processor, fitted out with your plastic blade and pulse a few times to combine. Julia was the first person who introduced me to the concept of using the food processor in baking breads, and it definitely makes the early stages go faster.


1/2 c. (1 stick) butter

Slice the butter into the bowl of the food processor (thin slices), and again, pulse several times until it gets to "coarse meal" stage.  That link will take you to a picture if you're not sure what "coarse meal" looks like.

8-10 oz. cheddar cheese, grated
1-3 jalapenos, finely diced

Cracker Barrel Vermont extra sharp white works fine - you don't have to get fancy, unless you want to. Choose the number of jalapenos based on how spicy you want these and how big the chilies are. Pop the grated cheese and diced chilies both into the bowl of the food processor, and again, pulse several times to distribute everything evenly.

3/4 c. heavy cream
1 large egg

Whisk the two together, then pour them into the bowl of the food processor, and pulse until the dough starts to form.

Turn the dough out onto a lightly floured work surface and knead just until it all forms together.

Divide the dough in half, form each half into a round a little less than an inch deep, and cut each round into 6 triangles.

Space the triangles out on cookie sheets and bake about 20 minutes. Keep an eye on them after 15, though. You don't want them to overcook.

These things are awesomely delicious. Seriously. And they go great for breakfast or on the side of a soup or Tex-Mex dinner.