" Scones Two Ways". Plain- Jalapeno n Cheddar Cheese

High tea or just a snack this an easy and great recipe to make. The Scoots called this simple bread in the 15 hundreds but now it's become an everyday great snack and treats.
Content
00:00 intro
01:23 Plain Scones
05:08 Jalapeno n cheese

Plain Scones
What you’ll Need
2 cup all-purpose flour, unbleached
2 Tbsp sugar
4 tsp baking powder
½ tsp salt
3 Tbsp unsalted cold butter
⅔ c milk
1 egg yolk beaten with 1 Tbsp milk (to glaze)

How to
Preheat your oven to 185 C.
Mix flour, sugar, baking powder, salt, and butter in a medium bowl. Rub the mixture together with your fingers to break up the butter, until the mixture resembles fine breadcrumbs. Alternatively, pulse these ingredients together in a food processor.
(If you are adding fruits, nuts, or chocolate, now is the time)
Slowly add milk until the dough comes together and is no longer lumpy. You want a sticky but well-combined dough.
Turn the dough out until a well-floured surface.
Generously dust the dough with flour and knead the dough 2-3 times to coat. Press the dough into a disc that is about an inch thick.
Using a well-floured cookie cutter, cut the dough into 2-inch circles. You can choose a different shape here, just be sure to cut straight up and down. Uneven or twisted cuts will keep the scone from rising correctly.
Place the scones onto a greased and floured baking sheet.
Brush them lightly with the egg yolk and milk mixture.
Bake the scones for 12-15 minutes, until golden and firm.
Remove from the oven and let cool for 30 minutes. Tip, for a softer scone, cover with a clean tea towel as they cool.

Cheddar n’ Jalapeño Scones
What you’ll Need
2 cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp salt
6 (85g) tbsp. cold unsalted butter
120 g sharp white or orange Cheddar
2 jalapeños
2 scallions
1 large egg
1/2 cup heavy cream
1 tbsp heavy cream

How To
1. Heat oven to 425 degrees F. Line a baking sheet with parchment.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and, using a pastry blender or two knives, cut it in until the mixture forms small crumbs. Add the Cheddar, jalapeños, and scallions and toss to combine. Make a well in the center of the mixture.
3. In a bowl, whisk together the egg and 1/2 cup heavy cream. Add to the flour mixture and, using a fork, gently stir until incorporated (do not overmix). Bring the dough together into a ball.
4. On a lightly floured surface, shape the dough into an 8-inch round (about 1 inch thick). Using a 2 1/2-inch round cookie cutter, cut the dough into circles and transfer to the prepared baking sheet. Reroll and cut the scraps. Brush tops with the remaining tablespoon cream. Bake until golden brown, 10 to 12 minutes.

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