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Cheddar-Jalape

Reggie Dwork <reggie@jeff-and-reggie.com>
Wed, 03 Jul 2013 11:29:33 -0700
v113.n025.4
* Exported from MasterCook *

                           Cheddar-JalapeRecipe By     :
Serving Size  : 8     Preparation Time :0:20
Categories    : Bread-Bakers Mailing List       Breads

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2               cups  all-purpose flour
    2        tablespoons  granulated sugar
    1         tablespoon  baking powder
       1/2      teaspoon  kosher salt
    6        tablespoons  cold unsalted butter -- cut into small pieces
    4             ounces  sharp white Cheddar -- or orange , coarsely grated
    2                     jalape    1              large  egg
       1/2           cup  heavy cream
    1         tablespoon  heavy cream

Heat oven to 425F. Line a baking sheet with parchment.

In a large bowl, whisk together the flour, sugar, baking powder, and 
salt. Add the butter and, using a pastry blender or two knives, cut 
it in until the mixture forms small crumbs. Add the Cheddar, 
jalapeÎnter of the mixture.

In a bowl, whisk together the egg and 1/2 cup heavy cream. Add to the 
flour mixture and, using a fork, gently stir until incorporated (do 
not overmix). Bring the dough together into a ball.

On a lightly floured surface, shape the dough into an 8" round (about 
1" thick). Using a 2 1/2" round cookie cutter, cut the dough into 
circles and transfer to the prepared baking sheet. Reroll and cut the 
scraps. Brush tops with the remaining tablespoon cream. Bake until 
golden brown, 10 to 12 minutes.

Yields: 8 scones

Description:
    "Gooey Cheddar and hot jalapesavory flavor to often-sweet scones."
Source:
    "Womansday.com"
Start to Finish Time:
    "0:35"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 329 Calories; 20g Fat (55.7% 
calories from fat); 8g Protein; 29g Carbohydrate; 1g Dietary Fiber; 
88mg Cholesterol; 406mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.