Cheddar and Green Chile Scones
User Reviews
5
Cheddar and Green Chile Scones
Description
The Cheddar and Green Chile Scones recipe blends aged cheddar cheese with roasted and peeled green chiles to impart a balance of cheesy richness and mild heat. The dough uses all-purpose flour, baking powder, and a touch of ancho chile powder to add subtle warmth. Cold, diced unsalted butter is incorporated to create a flaky texture. The mixture is briefly combined with eggs and heavy cream, then shaped and cut into wedges before baking. Egg wash on top helps achieve a glossy, browned crust.
The baking process yields scones with a crisp exterior and a soft, crumbly interior punctuated by pockets of cheese and chile. The savory flavor profile is complemented by a moderate spice level, influenced by the choice of chiles. These scones work well as a snack or alongside eggs and coffee for breakfast or brunch.
Customization is possible by selecting milder or spicier green chiles depending on taste preference. The scones are best served warm but can be cooled on a rack. The recipe offers flexibility in spice level and pairs nicely with simple spreads if desired.
Ingredients
- 4 ounces cheddar cheese grated, aged
- 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 egg beaten lightly, large
- 1/2 cup heavy cream
- 1 tablespoon baking powder
- 1/2 teaspoon ancho chile powder
- 1 teaspoon salt
- 12 tablespoons unsalted butter 1 1/2 sticks, cold, roughly chopped
Egg wash:
- 1 egg white, beaten with 1 tablespoon water
Instructions
- 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.
Notes
- Adjust the type and amount of green chiles to control the spice level according to your preference.
- Using roasted and peeled fresh green chiles adds more flavor, but canned chopped green chiles are a convenient substitute.
- These scones can be served warm or at room temperature and work well for a snack or breakfast item.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 12 servings
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 10g | 20% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 142mg | 47% |
| Sodium | 468mg | 20% |
| Potassium | 248mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1012IU | 20% |
| Vitamin C | 2mg | 2% |
| Calcium | 196mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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