Fresh baked mini scones that have lots of cheddar cheese and minced pickled jalapeño peppers. Best when served warm with soup or chili!
Prep Time: 15 minutesminutes
Cook Time: 16 minutesminutes
Total Time: 31 minutesminutes
Servings: 16scones
Ingredients
2cupsall purpose flour
3tspbaking powder
1/2tspsalt
1/2cupcold buttercut into small cubes
1cupcheddar cheesegrated
1/2cuppickled jalapeno slicesminced
3/4cupmilk
Instructions
Preheat oven to 400F.
In a bowl, whisk together the flour, baking powder and salt.
Add the cold butter to the bowl and using a pastry blender, cut the butter into the flour. Continue until a crumbly consistency is produced. Stir in the grated cheddar and minced pickled jalapeno peppers.
Pour the milk into the flour and stir together with your hands with a baking spatula until combined. Work gently and be careful to not over-mix the dough.
Spread a little flour on a flat work surface. Dump the dough onto the floured work surface and pat down to make a 7 inch square. Cut into 4 quarters. Cut each quarter into 4 more quarters.
Place wedges on a baking sheet lined with parchment paper or a silicone baking mat.
Bake for 14-16 minutes. The scones should be just starting to brown on top.
They are the best served right away although they are very tasty served at room temperature.