Cheddar and Green Chile Scones

5 (4 ratings)

Buttery and savory scones loaded with roasted green chile and sharp cheddar.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Brunch, Side Dish, Snack

Cuisine: British, Mexican, mexican-american, southwestern

Servings: to 12 servings

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

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.

Green chile: Fresh roasted Hatch green chile is ideal, but canned chopped green chiles work great too. Be sure to drain well before adding.
Cheese options: Sharp cheddar gives these scones a bold flavor, but feel free to try pepper jack, Monterey Jack, or a Mexican cheese blend.
Make-ahead: Shape the scones and freeze before baking. When ready to bake, add a few extra minutes to the oven time.
Serving suggestions: Delicious warm with butter or paired with pozole, huevos a la mexicana, Mexican chili beans, or chile verde con carne y papas.
Storage: Store in an airtight container at room temp for 2 days, or in the fridge for up to 5 days. Freeze for up to 3 months.