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.


Cheddar and jalapeno scones are just the perfect afternoon snack, or better yet alongside this delicious Aztec Soup. The subtle spiciness of the jalapeno lifts up any meal.

Sometimes playing outside the comfort zone is so much and so rewarding. I have been wanting to make scones for what seems a very long time. I also added a new pretty Lodge cast-iron 12-inch skillet to my kitchen and could not wait to use it.




Tuesday, March 30, 2021 - 1:09pm


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