Name: Jalapeño Pepper Jack Scone
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M1DT9H0M0.000S
Yield: 8 servings
Ingredients: 8 ounces jalapeños (6 to 8); 3/4 cup distilled white vinegar; 5 teaspoons kosher salt; 4 teaspoons sugar; 3 cups all-purpose flour, plus more for dusting; 2 tablespoons sugar; 1 tablespoon baking powder; 2 teaspoons kosher salt; 1/2 teaspoon baking soda; 12 tablespoons (1 1/2 sticks) cold unsalted butter, cubed; 4 ounces pepper jack cheese, shredded or rough chopped; 1/2 cup buttermilk; 1/2 cup half-and-half; 1 egg (for egg wash); Flaky sea salt for topping, optional

Directions

For the pickled jalapeños: Slice the jalapeños into 1/8-inch-thick rounds, discarding the stems. Place in a heatproof container.
Combine the white vinegar, salt and sugar in a small saucepan over medium heat, whisking to dissolve the salt and sugar, until the mixture comes to a boil. Turn off the heat. Add 1 1/4 cups water.
Pour the liquid over the jalapeños, then cover and refrigerate for at least 24 hours or up to 1 week.
For the scones: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, kosher salt and baking soda. Mix to combine, approximately 30 seconds.
Add the butter and beat on low speed until the mixture resembles cornmeal and the butter pieces are the size of peas. Alternatively, cut the cold butter into the flour mixture with your hands or a pastry cutter. Add the pepper jack cheese and 1/2 cup diced pickled jalapeños to the flour/butter mixture. Mix just to combine, approximately 30 seconds.
Combine the buttermilk and half-and-half in a small bowl. Dig a well into the flour/butter mixture and pour half of the buttermilk mixture into the well. Mix on low speed until the dough starts to become shaggy, 30 to 45 seconds. Stop the mixer and dig another well, pouring the remainder of the buttermilk mixture into the well. Mix on low speed just until the dough comes together, stopping to scrape if there are dry ingredients on the bottom of the bowl.
Turn the dough out onto a lightly floured surface. Press the dough into a round circle, approximately 1 inch tall and 9 inches in diameter. Using a knife or bench scraper, cut the circle into 8 wedges (like a pizza).
For flakiest results, freeze the prepared scones on a parchment lined sheet pan in the freezer overnight.
Preheat the oven to 350 degrees F.
Whisk the egg in a small bowl to use as the egg wash.
Space the scones on a parchment lined sheet pan a few inches apart. Brush with the egg wash and sprinkle flaky sea salt on top, if using.
Bake until golden brown and the scones spring back slightly when pressed in the center, 25 to 30 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Vinal Bakery, Somerville, MA

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