I have a new love for scones ever since I tried the dreamy cream scones the other morning. While those are still my favorite, other members of my family prefer this recipe. My folks are spicy jalapeño fans. While I was up in Tennessee, my Aunt Jil gave me a few of her jalapeños from her jalapeño plant. There is nothing like fresh jalapeños. I halved this recipe but used one and a half jalapeños instead of just one. The jalapeños and the cheddar cheese gave these scones a wonderful flare and really hit the spot this morning when my taste buds were looking for something a little bit different.
What you'll need:
(if you half the recipe, use more than 1 jalapeño to give it more of a kick)
(*****It would be wise to wear gloves while dicing the j
alapeños.)
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons unsalted cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp Cheddar cheese, shredded
2 small jalapeños, minced
