Buttermilk Jalapeno Scones
Miz Helen's Kitchen
Ingredients
12 Tablespoons real unsalted butter, cold, cut into small cubes
3 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup pickled Jalapeno's, chopped
1 cup Monterrey Jack cheese, shredded
1 cup sharp Cheddar cheese, shredded
1 cup buttermilk
1 egg
1 tablespoon Jalapeno Juice, from the pickled Jalapeno's
Directions
Cut the butter into small cubes and keep cold.
Mix together, flour, baking powder, and salt.
In a food processor, place 1/2 of the butter cubes and 1/2 of the flour mixture.
Process until blended.
Add the remainder of the butter cubes and the remainder of the flour.
Process until blended, do not over process, just until the mix has no appearance of the butter.
Pour the flour and butter into a large mixing bowl.
Add the Jalapeno's and Cheese, toss in the flour mix until completely blended.
Mix the buttermilk, egg and Jalapeno Juice in a small bowl and beat until mixed well.
Slowly add the buttermilk mixture to the flour and mix until it comes together.
Turn the dough onto a floured surface, pat and roll out to a rectangle.
Use a serrated knife and cut into squares, then cut the squares in half. You will have between 20 and 30 triangles.
Place the triangles on a baking sheet lined with a baking pad or parchment paper.
Bake at 400 degrees 18 to 20 minutes until lightly browned.
Enjoy!