Cheddar jalapeño scones | easyFood

Ingredients

• Preheat the oven to 200˚C/180˚C fan/gas mark 6. Melt 10g of the butter in a frying pan over a medium heat and cook the jalapeños for two minutes until soft.
• Add the jalapeños to a small bowl with the Cheddar. Add one tablespoon of the flour and toss to coat.
• Combine the rest of the flour with the baking powder and salt in a large mixing bowl. Add the rest of the butter and rub it in with your fingers until crumbly.
• Whisk the cream and two of the eggs in a bowl, then stir it into the flour mixture until it comes together as a dough.
• Fold in the Cheddar and jalapeños.
• Turn the dough out onto a floured surface and knead gently for 30 seconds. Roll and shape the dough until it is about 2cm thick, then cut out circles using a biscuit cutter. Place on a baking tray.
• Beat the remaining egg with a teaspoon of water and brush over the tops of the scones. Bake for 25 minutes until golden brown.