Cheddar Jalapeno Scones
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon black pepper
5 tablespoons unsalted butter, chilled and cut into pieces
6 ounces grated sharp cheddar cheese
1 whole jalapeno, seeded and finely chopped
½ cup whole milk + 3 tablespoons whole milk
1 egg beaten with a little milk
Preheat the oven to 400F and position the rack in the middle of the oven.
In a large bowl, whisk together the flour, baking powder, salt, and pepper. Add the butter pieced and mix until blended or mix with a fork so that the dough is somewhat crumbly.
Stir in the cheese, jalapeno, and milk, being careful not to overmix.
Transfer the dough to a lightly floured surface and form a dough circle about ½-inch thick. If the dough is still crumbly, add another tablespoon of milk. With a long knife cut the dough into 12 wedges.
Place the wedges in a circle in a lightly greased 12-inch cast-iron skillet, leaving some space in between.
Brush with the beaten egg and bake for 20 to 25 minutes, or until golden.