Every time I eat a scone it reminds me of a bed and breakfast. They sound so fancy-schmancy, but in actuality are very easy to make. These savory, spicy, cheesy, and buttery-rich scones are a great addition to your breakfast or brunch table especially if you have company visiting.
Every summer I buy roasted green chile, either from Hatch or Pueblo and stock my freezer for the entire year. The chile I used for this recipe is a combination of hot and dynamite from Pueblo, so you can imagine these scones were not made for children. One bite and my poor daughter raced to the fridge to chug down a glass of milk. My hubby and I on the other hand love spicy dishes and we loved the flavor of these scones.
I ended up making a second batch and instead of using the spicy chile in my freezer I used a can of Old El Paso chopped green chiles for a milder and child-friendly version. My children really enjoyed them and have been snacking on them afterschool and packing them in their lunch boxes.
Scones are a no-brainer for breakfast. Attractively packed, they make a great hostess gift as well.
Cheddar and Green Chile Scones
- 4 ounces aged cheddar cheese, grated
- 4 ounces green chile, roasted, peeled, and chopped or 1 (4.5-ounce) can chopped green chiles
- 2 ¼ cups all-purpose flour, plus more for work surface
- 3 large eggs, beaten lightly
- 1/2 cup heavy cream
- 1 tablespoon baking powder
- 1/2 teaspoon ancho chile powder
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter, roughly chopped, 1 1/2 sticks
- 1 egg white beaten with 1 tablespoon water
- Preheat oven to 400 degrees F.
- Cover a baking sheet with a piece of parchment paper, and set aside.
- Place the cheddar cheese and chiles in a small bowl, and toss to combine; set mixture aside.
- In a small bowl, lightly beat 3 eggs and the cream, and set aside.
- Using an electric mixer fitted with the paddle attachment, combine flour, baking powder, chile powder, and salt. Add butter; mix on low speed until the butter is in pea-size pieces, 1 to 2 minutes. Add egg and cream mixture; mix on low speed until just blended. Add cheese and chile mixture; mix until just combined.
- Transfer dough to a well-floured surface, and pat into a 9-inch circle. Using a sharp knife dipped in flour, cut circle into 8 to 12 wedges. Transfer wedges with a spatula to prepared baking sheet; brush tops with egg wash.
- Place in oven; bake, until outside is crusty and inside is cooked through, 15 to 20 minutes. Transfer to a wire rack to cool.
Disclosure: This post is in partnership with Old El Paso, but all my opinions are my own.