Scones remind me of English ladies having afternoon tea. Of berries and cream. Of proper china adored by butterflies and flowers.
But these particular scones remind me of Truckers. Of dirt bikes and swear words. They are tough.
Tough scones. Because that just makes sense.
I served these along with black bean soup and it was a match made in heaven. Cheesy, spicy bread along with a filling healthy soup is such a great meal to share with your family!
Ingredients: 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, 8 tablespoons cold cubed butter, 2 large eggs, 1/2 cup cream (I used half and half) 8 ounces cubed pepper jack cheese, 2 tablespoons olive oil, and 2 jalapeno peppers
Take the seeds and veins out of the peppers, and dice. In a small sauce pan lightly saute the peppers in olive oil, then remove from heat and lay over a bed of paper towels to cool.
In a large bowl combine the flour, baking powder and salt. Using your hands, or a pastry blender, mix in the cold cubed butter until you have a nice crumbly batter. Now incorporate the cream and eggs. Knead in jalapeno bits and cubed cheese. Form a thick disk. Place on a baking sheet and slice into 6-8 triangles. Bake at 400 F for 20-25 minutes.
Adapted from Joy the Baker