100g cold Connacht Gold Creamery Butter, diced
2 jalapeño peppers, deseeded and chopped
100g Cheddar, cubed
250g plain flour
1 tbsp baking powder
½ tsp salt
120ml Connacht Gold Fresh Cream
1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Melt 10g of the butter in a frying pan over a medium heat and cook the jalapeños for two minutes until soft.
2 Add the jalapeños to a small bowl with the Cheddar. Add one tablespoon of the flour and toss to coat.
3 Combine the rest of the flour with the baking powder and salt in a large mixing bowl. Add the rest of the butter and rub it in with your fingers until crumbly.
4 Whisk the cream and two of the eggs in a bowl, then stir it into the flour mixture until it comes together as a dough.
5 Fold in the Cheddar and jalapeños.
6 Turn the dough out onto a floured surface and knead gently for 30 seconds. Roll and shape the dough until it is about 2cm thick, then cut out circles using a biscuit cutter. Place on a baking tray.
7 Beat the remaining egg with a teaspoon of water and brush over the tops of the scones. Bake for 25 minutes until golden brown.
Per Serving 278kcals, 15.7g fat (9.2g saturated), 25.8g carbs, 0.7g sugars, 8.6g protein, 1g fibre, 0.43g sodium