Jalapeno-Cheddar Scones

I was awakened at 6 this morning, not by a certain little boy's cries, but by the phone ringing. If you are me, this is a terrifying experience. It was my sister Leslie. She called to tell me my niece Becky was sick and they were headed home. They had come down to NC from College Park for the weekend to visit Kim. Today, we had planed to go to a pumpkin patch together and then maybe dinner. I guess Becky was running a fever last night and not wanting to take any chances with my sister Kim's compromised immune system they high tailed it out of there. As it turns out the fever was just a reaction to the H1N1 vaccine that she had received yesterday because by the time they reached the Virginia border, Becky was feeling right as rain. Speaking of rain....

...not really the best weather to take the babes to the pumpkin patch so Liam and I stayed home on this weary, dreary day. Although it sure is a pretty view from the front porch.

Of course, our only other option for a productive day was to make Jalapeno-Cheddar Scones!

(Recipe from smitten kitchen)

Here is what you will need:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick or 4 ounces) cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp Cheddar cheese, diced
2 small jalapeno peppers, minced (I only used one as the hubs doesn't like too much heat, he gets the hiccups)
Preheat oven to 400°F.

In a small skillet, melt 1/2 tablespoon of butter and saute the jalapenos until soft.
Allow them to cool.



Now place them in a bowl with the cheddar cheese and coat them with one tablespoon of the flour. Let everyone get nicely acquainted. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized.
Lightly whip two of the eggs and cream and add to the flour-butter mixture.
Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeno mixture to the dough and mix until everything is incorporated.

Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness.

Now cut the shape of your choice with a biscuit/cookie cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined baking sheet.

Bake for 20 minutes or until golden brown.

Mmm. Try not to eat them all before your husband gets home tomorrow.