- 2 cups flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 6 tablespoons cold or frozen butter (grated, or cut into small into small chunks)
- 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)
Note: sometimes I make this recipe with just a handful of chopped chives instead of scallions and jalapenos, which is also super tasty.
- Line 2 baking sheets with parchment paper.
- Whisk together the flour, salt, and baking powder.
- Work the cold butter into the dry ingredients to make a crumbly mixture (you can do this more easily with your fingers if the butter is grated, otherwise pulsing small butter into the flour mixture with a food processor is pretty quick).
- 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 and pat the dough into a 5″x5″ square.
- Cut the dough into quarters to make 4 squares, then cut each small square into quarters cross-wise to make a total of 16 small, triangular scones.
- Place 8 scones onto each 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.