My hubby has said this is his current favorite recipe out of everything I make. I can’t get a better recommendation than that, now can I?
During hatch season, we buy a ton of roasted hatch and I put them in ziplocs and freeze them for the year. That way, anytime my hubs gets a hankerin’ for these scones, or some Down the Hatch Salsa, I can whip up a batch on the fly.
These scones are FULL of flavor and not high in sodium at all, only 126 mg per scone! That doesn’t mean you should down more than one at a time though, they are a tad high in fat and carbs. Even though I say to use hot hatch peppers, these have a nice heat to them. Not burn your tongue off hot. But, you can always use a milder pepper if your tummy can’t take it.
These freeze exceptionally well. Once frozen, thaw in microwave for 20 – 30 seconds. Toast if you’d like (I think it brings out the flavors!)
I’ve made these vegetarian, but you are more than welcome to add a few pieces of bacon or turkey bacon, both taste great. Just remember to adjust the nutrition info accordingly.
Cheddar Hatch Scones
2 c. flour
3 T. Sugar
1 T. baking powder
6 T. chilled, unsalted butter
1 beaten egg
1/2 c. heavy cream or 1/2 & 1/2
1 c. cheddar, shredded
4 hot roasted hatch pepper, chopped in food processor
2 jalapenos, sliced thin
Add all dry ingredients. Cut in butter. Mix egg and heavy cream in a separate small bowl. Add MOST of it to dry mix. (Save remainder to brush on scones before baking.) Fold in hatch and cheddar (you may need to add a tad more flour). Knead into a disc. Cut into 8 or 16 pieces. Brush egg and milk on top of uncooked scones. Sprinkle with cheddar and lay sliced jalapenos on top.
Nutrition Info per scone (divided into 8 scones)
Fat 18 g
Chol 72 mg
Sodium 126 mg
Potassium 104 mg
Carbs 30 g
Fiber 1 g
Sugars 6 g
Protein 8 g