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cheddar jalapeno mini scones


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Prep Time: 15 minutes

Cook Time: 16 minutes

Total: 31 minutes

Servings: 16


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Step 1

Preheat oven to 400F.

Step 2

In a bowl, whisk together the flour, baking powder and salt.

Step 3

Add the cold butter to the bowl and using a pastry blender, cut the butter into the flour. Continue until a crumbly consistency is produced. Stir in the grated cheddar and minced pickled jalapeno peppers.

Step 4

Pour the milk into the flour and stir together with your hands with a baking spatula until combined. Work gently and be careful to not over-mix the dough.

Step 5

Spread a little flour on a flat work surface. Dump the dough onto the floured work surface and pat down to make a 7 inch square. Cut into 4 quarters. Cut each quarter into 4 more quarters.

Step 6

Place wedges on a baking sheet lined with parchment paper or a silicone baking mat.

Step 7

Bake for 14-16 minutes. The scones should be just starting to brown on top.

Step 8

They are the best served right away although they are very tasty served at room temperature.

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