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Hatch Chile White Cheddar Scones

Hatch Chile White Cheddar Scones
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Ingredients

Directions

Preheat oven to 400°F. Put the minced chile in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. In a large mixing bowl, combine the remaining flour with the baking powder and salt. Cut in the 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. Add the cheddar-jalapeño mixture to the dough and mix with a rubber spatula 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 and either cut into 8 triangles or the shape of your choice with a biscuit 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 15 minutes or until golden brown.