Jalapeno Cheddar Scones

I had a jalapeno cheddar scone the other day and I can't get it out of my head. When I googled for a recipe, the first one I found was from one of my favorite local restaurants, Calexico. Fate? Perhaps, if you believe in that sort of thing.

2 cups all-purpose flour
1 tbs. baking powder
1 tsp. salt
8 tbs. cold butter, diced
½ cup heavy cream
2 eggs
¼ lb. sharp Cheddar cheese, diced
2 small jalapeño pepper, minced
Egg wash (1 egg beaten with 1 tsp. water)

Preheat oven to 400. In a small skillet, melt ½ tablespoon of butter. Sauté jalapeños until soft, about 2 minutes. Place in a small bowl with Cheddar cheese and coat with 1 tbs. of flour. In another bowl, combine the rest of the flour with baking powder and salt. Cut in remaining butter with a fork until the butter is pea-size.

Lightly whip eggs and cream and add to the flour-and-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the Cheddar-and-jalapeño mixture to the dough and mix until everything is incorporated.

Turn out the dough onto a well-floured surface and knead gently for less than one minute. Roll dough ¾- to 1-inch thick and cut into 8 triangles. Brush with egg wash and place on well-oiled baking sheet.

Bake for 25 minutes or until golden brown.

Credit: Peter Oleyer at Calexico Carne Asada in Brooklyn