- 2 cups flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 6 tablespoons cold or frozen butter, grated
- 1 cup sharp cheddar cheese, grated, plus a little extra to sprinkle atop scones
- 3-4 scallions, thinly sliced
- 1/2 jalapeno, diced
- 2 eggs
- 1/3 cup heavy cream, plus 1 tablespoon for brushing scones
- 1 tablespoon sour cream
- a dash of horseradish mustard (optional)
- Line a baking sheet with parchment paper.
- Whisk together the flour, salt, and baking powder. Work in the butter with your fingers to make a crumbly mixture.
- Toss in the cheese and scallions and combine.
- Mix together the eggs, cream, sour cream, jalapenos, and the mustard (if using). Add to the dry ingredients, stirring just until everything is evenly moistened.
- Liberally flour the counter and your hands. Pat the dough into a 10″ x 2″ rectangle. For larger, flatter scones, pat into a 15″ x 3″ rectangle.
- Cut the rectangle into 5 squares; then cut each square in half diagonally, to make a total of 10 triangular scones.
- Place the scones on the prepared baking sheet, leaving at least 1″ between them.
- Brush the scones with the additional heavy cream then sprinkle the additional grated cheese on top.
- Preheat the oven to 375.
- Put the scones in the freezer for 10-15 minutes while the oven is preheating.
- Bake the scones for 20 to 23 minutes, until they’re nicely browned. Remove them from the oven, and serve warm or at room temperature. Store, well-wrapped, at room temperature, for several days; freeze for longer storage.
Recipe slightly adapted from King Arthur.