Cheddar Cheese Onion Scones

Cheddar Cheese Onion Scones

Ingredients:
8 tablespoons (1 stick) cold butter, sliced
2 green onions (scallions), including the green tops, thinly sliced
2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt
¼ pound sharp Cheddar cheese, finely diced
1 small jalapeño chile pepper, seeded and diced*
½ cup heavy (whipping) cream
3 large eggs

Directions:
*Caution: Use plastic gloves when handling the chile peppers.
PREHEAT the oven to 400°F. Line a baking sheet with parchment paper.
Melt ½ tablespoon of the butter in a small skillet over medium heat. Add the green
onions and cook, stirring, until soft, about 2 minutes. Set aside to cool.
In a large bowl, stir together the flour, baking powder, and salt. Using a pastry blender
or fork, cut the remaining butter into the flour mixture until butter bits are the size of
peas. Toss in the green onions and cheese and mix until they are coated with flour.
Sauté the jalapeños in the same skillet until soft, about 2 minutes. Let them cool, then
stir them into the flour mixture.
In a small bowl, lightly beat together the cream and 2 of the eggs. Using a wooden
spoon, fold it into the flour-butter mixture until it begins to come together to make a
stiff dough.
Turn the dough out onto a well-floured surface and knead gently just until the dough
comes together. On the baking sheet, pat the dough out to a ¾"- to 1"-thick round and
cut into 8 wedges using a straight knife. Leave the wedges in place.
Beat the remaining egg and brush the top of the scones with the beaten egg. Bake until
golden brown, 20 to 25 minutes. Serve warm.
soup
SPRING CHICKEN SOUP
THIS IS A COMBINATION MEANT TO CURE SPRING FEVER. PINK LENTILS ARE ACTUALLY
SALMON COLORED YET TURN GOLDEN WHEN COOKED. THEY COOK VERY QUICKLY AND
TEND TO LOSE THEIR SHAPE. RED, YELLOW, OR GREEN LENTILS CAN BE SUBSTITUTED HERE;
THESE TEND TO HOLD THEIR SHAPE A BIT BETTER.
Makes 4 to 6 servings