Cheddar and Jalapeño Scones (with Maple Jalapeño Glaze)

Maple Jalapeño Glaze

1. To a bowl, add ½ cup of maple syrup and heat in the microwave for 30-45 seconds until slightly warm.
2. Add in the sliced jalapenos to infuse and set aside until ready to use.

Cheddar and Jalapeño Scones

1. Preheat oven to 425ºF
2. To a large bowl add the dry ingredients (flour, sugar, baking powder, sugar and salt).
3. Add the grated butter, and work it into the dry ingredients until it resembles a coarse sandy mixture.
4. Beat 1 egg, and add into the mix, along with milk, just until incorporated.
5. Fold in the chopped jalapeños and cheddar until incorporated. Don’t overmix at this point.
6. Turn the mixture onto a floured surface or baking paper. Gently bring the dough into a rough, shaggy disk shape. If the mixture seems dry, add a little milk. If it is too wet, add a couple of tablespoons of flour.
7. Using a knife or bench scraper, divide the disk into 8 wedges.
8. Place scones on a baking sheet lined with parchment paper or silicone mat, at least 2-3 inches apart. Refrigerate for 10-15 minutes.
9. Bake for 18-20 minutes, just until they start to turn golden brown.
10. Brush the tops of the scones with the jalapeno maple syrup mixture, making sure to get the tops and the sides. Return to the oven to finish baking until golden brown (another 3-5 minutes).
11. Cool for a few minutes before serving. Scones taste best on the day they are baked but will last at room temperature for 2-3 days.