A simple, good ol’ fashioned potato salad recipe that makes you think of family get-togethers and park picnics. It’s delicious as is or you may customize it by including different ingredients.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 16 |
| Yield: | 16 scones |
Ingredients
- 1 large egg
- 1 tablespoon water
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon white sugar
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- ½ cup unsalted butter, cubed
- 16 ounces sharp Cheddar cheese, shredded
- 4 medium jalapeno peppers, seeded and minced
- 1 cup buttermilk, or more as needed
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Whisk egg and water together for egg wash.
- Combine flour, baking powder, sugar, salt, and pepper in a large bowl. Cut in butter with a pastry blender or fork until pea-sized lumps remain. Add Cheddar cheese and jalapeno peppers; toss in the flour mixture to prevent the cheese from clumping. Add 1 cup buttermilk and mix until a sticky dough forms. Only add additional buttermilk if absolutely necessary.
- Form dough into a ball and turn out onto a lightly floured surface. Divide in half and form each piece into a 3/4-inch thick circle. The circles should measure about 8 inches in diameter, but the thickness is more important that the diameter. Cut each circle into 8 wedges. Transfer wedges to the prepared baking sheet, leaving at least 1/2 inch between each one. Paint the top of each wedge with egg wash.
- Bake in the preheated oven until golden brown, 22 to 23 minutes. Serve warm.
- When preparing the jalapeno pepper, you may want to wear gloves. Don’t wipe your eyes.
Nutrition Facts
| Calories | 266 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 10 g |
| Sodium | 479 mg |
| Sugars | 2 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe nearly as written. I used Gluten Free All purpose flour and since I had difficulty locating buttermilk, I used soured milk (milk and vinegar). I used jalapeños from my garden, which had plenty of flavor but my husband would have liked more jalapeños. Other than that my family liked these, my husband eating the majority. They are super cheesy too. I will note they barely rose while baking but were cooked through.