Scones don’t always have to be sweet, they can be savory just like this classic combo of jalepeno and cheddar. They are pretty easy to make too. Why not give it a try?
1 cup cold whole milk
1 /2 tsp. kosher salt
3 cups all-purpose flour, plus more for dusting
2 1/2 tsp. baking powder
14 Tbsp. cold unsalted butter, divided (soften 2 of those Tbsp.)
2 Tbsp. jalepeno, chopped fine
1 cup shredded sharp cheddar
Flaky sea salt
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Whisk the milk and kosher salt together until salt is dissolved. (I do this right in the measuring cup) Whisk flour and baking powder in a large bowl. Cut 10 Tbsp. of the butter into 1/2” cubes, add it to the flour mixture and blend with a pastry cutter or your fingertips until pea-size pieces form with some larger chunks remaining. Add the milk mixture and chopped jalepeno and stir with a fork until it just starts to come together. With your hand, gently knead in the bowl until it comes together and then transfer to a lightly floured work surface.
With a floured rolling pin, roll out the dough to a 14” x 8” rectangle, with the long side facing you. Spread the softened 2 Tbsp. of butter evenly over the dough using your fingertips. Sprinkle the cheese evenly over the butter and press to adhere. Fold up the bottom third of the dough over the center, then fold down the top third to meet the bottom edge, as if folding a letter. Fold in half crosswise, then using a rolling pin, gently flatten into a 8” x 4” rectangle.
Cut the dough in half lengthwise and in quarters crosswise to form 8 squares. Transfer to the prepared pan, spacing 2” apart. Sprinkle the tops lightly with flaky sea salt.
Bake until the scones are golden brown, 25-30 minutes. Meanwhile melt the remaining 2 Tbsp. of butter. As soon as the scones come out of the oven, lightly brush the tops with the butter. Cool them on the baking sheet or on a wire rack. Serve hot, warm or at room temperature. Yields 8 scones. Enjoy!