✤3 cups (360g) all-purpose flour
✤12 tbsp unsalted butter, cut into ½-in pieces and chilled
✤1/4 cup (48g) sugar
✤1 tbsp baking powder
✤1¼ tsp salt
✤6 oz extra sharp cheddar cheese, cut into ½-in pieces
✤1/2 cup (~75g) jarred sliced jalapeños, drained & chopped
✤1 cup whole milk
✤1 large egg + 1 yolk
❖Line a rimmed baking sheet with parchment or silicone.
❖Combine 6 tbsp butter, flour, sugar, baking powder & salt in food processor and process until butter is fully incorporated, about 15 sec. Add cheese & remaining butter and pulse until both are reduced to pea-sized pieces, 10-12 pulses. Transfer mix to a large bowl. Stir in the jalapeños until coated.
❖In a separate bowl, beat milk, egg & yolk together. Make a well in center of flour mix and pour in milk mix. Gently stir with rubber spatula, scraping from bowl edges and folding inward, until a very shaggy dough forms and some bits of dry flour remain. Do NOT over-mix!
❖Turn out dough onto well-floured surface and knead briefly, about 3 turns. Using floured hands & bench scraper, shape dough into 15x3-in rectangle with long side parallel to edge of counter, dusting with extra flour if it begins to stick. Using knife or bench scraper, cut dough crosswise into 6 equal rectangles. Cut each rectangle diagonally into 2 triangles.
❖Transfer scones to prepared sheet, spacing about 1 inch apart. Cover with plastic wrap and refrigerate at least 30 min or up to 24 hours.
❖Heat oven to 425°F (220°C) with oven rack in the middle spot. Unwrap scones and bake until lightly golden, 18-22 min, rotating sheet halfway through.
❖Transfer to wire rack and let cool at least 10 min before serving.
