jalapeno cheddar scones

adapted from molly yeh

i had a delicious jalapeno cheddar scone at a co-op in sioux falls a few months ago, and since then i have been wanting to recreate them. i made them for breakfast for jared’s family, and they were a hit. i used molly yeh’s blueberry cream cheese scone recipe (i’ve made before and loved), but instead of the yogurt and blueberries, i mixed in 2 chopped jalapenos and about 3 oz of shredded cheddar in the step where the blueberries go in. i also omitted the lemon zest. i removed the seeds from the jalapeno, but next time i think i would leave some of them in, a bit of spice would have been nice. jared also wants to try them with pickled jalapeno. i love this scone recipe and want to experiment more. i’d also note they are no harder to make in the morning than pancakes.