Cheddar jalapeno scones

재료

2 cups baking mix

1/2 tsp garlic powder

3 Tbsp butter, cut into small pieces

1 cup shredded cheddar cheese

2 Tbsp small-diced jalapeños, seeded

1/2 cup milk

1/4 cup sour cream

2 Tbsp melted butter

Black Pepper-Honey Butter (if desired):

1 stick butter, softened

1 Tbsp honey

1/4 tsp ground black pepper

방향

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

To make the scones, mix together the baking mix and garlic powder in a large mixing bowl. Then, use a fork to cut the 3 Tbsp cut-up butter into the mixture, until coarse crumbs form. Add the cheddar cheese and jalapeños to the mixing bowl and gently mix together. Add the milk and sour cream and mix together until just combined.

On a work surface sprinkled with a small amount of flour, shape the dough into a flat, round disk about 1/2" high and 8" in diameter. Place the dough onto the prepared baking sheet. Cut the disk into 8 equal pieces, but do not separate. Bake for 10–15 minutes, then brush with the melted butter. Bake for another 5–10 minutes, until golden brown and a toothpick inserted in the center of a scone comes out clean.

To make the Black Pepper-Honey Butter, while the scones are baking, mix together the softened stick of butter, honey, and black pepper until combined.

Serve the scones warm, with the prepared butter (if desired).