Adapted from Smitten Kitchen, via NYMag

I love a good scone but I always associated scones with something that is sweet. These scones almost turn out somewhat like a dense layered, cheesy biscuit that is oh so delicious.

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick) cold butter, diced {stick the diced butter on a plate in the freezer}
1/2 cup heavy cream
2 eggs {3 if you want to use one for an egg wash; I didn't}
1/4 pound sharp Cheddar cheese, diced
2-3 small jalapeños pepper, minced {Don't worry too much about the heat, these are really not spicy scones at all; somewhat to my dismay}

Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños until they soften, about two minutes. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, until the butter bits are pea sized.

Lightly whip two of the eggs and cream and then add to the pea sized flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.

Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness {make sure to get it thin enough, mine were a tad thick and kinda puffed up a lot once they were baked-not a bad thing, just not as pretty} and either cut into 8 triangles or the shape of your choice with a biscuit or round cookie cutter.

Optional: Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash.

Place scones on a parchment or Silpat lined baking sheet. Bake for 25 minutes or until golden brown.

Scones are always best the first day which is why it is great to flash freeze any you don't plan on eating. Simply stick the scones on a baking sheet and pop in the freezer until they are frozen. Remove from the baking sheet and store in a freezer strength zip tock bag. Add a few minutes to the baking time if necessary.

Originally published at http://whitneyinchicago.wordpress.com/2009/11/03/jalapenocheddarscones/