Sunday Brunch: Jalapeño Cheddar Cream Scones

Jalapeño Cheddar Cream Scones

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16 small scones

2 cups (9 ounces) All Purpose Flour – I HIGHLY encourage you to weigh the ingredients with a kitchen scale. It really does make a difference.

1 Tbsp baking powder
4 Tbsp sugar
1/2 tsp salt
4 Tbsp cold unsalted butter, cut into cubes
3/4 cup heavy cream
1 egg slightly beaten
1 tsp. of vanilla
1-2 cups of cheddar cheese
40 slices of jarred jalapeños – It sounds like a lot, but it introduces the perfect amount of heat.

Prep Day: Place the flour, sugar, salt, baking powder, and butter in a food processor. Pulsate everything in 3-second intervals until everything resembles course meal. If doing this by hand, use 2 knives, a pastry blender or your fingers until the mixture resembles course meal.

Transfer everything to a large bowl. Stir in heavy cream, egg, and vanilla mixing the dough by hand until it forms into a uniformed and slightly moistened dough. *You can also use your Kitchenaid with the dough hook on the slowest speed for a few minutes.

On a floured surface, grab enough dough to fit into your hand about the size of a baseball and gently roll it in a ball.

Flatten the ball and until your disk is approx. 3/4″ in height. Press down the outside of the dough circle so the center is slightly taller. Evenly sprinkle sugar on top of each circle.

Cut each circle in quarters. You should have enough dough to make 4 circles and 16 scones.

These freeze incredibly well. Simply make the dough, flash freeze on a tray before putting in a freezer bag, and freeze.

Serve Day: Do NOT thaw. Preheat oven to 400F degrees. Bake on a ungreased cookie sheet, or line a baking sheet with parchment paper. Bake for 20 minutes until the bottoms are golden brown. Remove scones from baking sheet and cool on a wire rack. Serve with butter and jam. Nummy and please Enjoy!

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