EXTRA: Jalapeño-Jack Scones with Chive Butter

From the book Weir Cooking in the City


                       Jalapeño-Jack Scones

Mmm...mmm...good.

I forwent the chive butter and I'm sorry I did, as I sit here and imagine how luscious it would be.

How did I get this great shot?

The gorillapod! Thanks Ash!!

I suggest that you use a high quality cheese for best flavor.

Looks like cheese... it's butter.

Jalapeño-Jack Scones with Chive Butter

Makes 10-12 scones

Scones

2 ½ cups flour

Salt

1 Tbl baking powder

6 Tbl unsalted butter, chilled

1 cup grated jalapeño-jack cheese (about 4 oz)

1 cup buttermilk, at room temperature

Chive Butter

4 Tbl unsalted butter

3 Tbl chopped chives

1 clove garlic, minced

Preheat the oven to 400°F.

Make the scones: Sift the flour, 1 teaspoon salt, and baking powder together in a bowl. Using a cheese grater, grate the butter into the flour mixture. Toss together and, with your fingertips, rub the butter into the flour, picking up the mixture and dropping it far above the bowl to incorporate air, until it resembles coarse meal. Add the cheese and toss the mixture together until well mixed.

Add the buttermilk to the dough until it holds together. Form into a mass and roll it quickly on a well-floured surface. Fold it in half and roll again. Repeat, rolling it out to a ¾-inch thickness. Cut out 10-12 scones approximately 1 ½-inches square.

Place the scones on an ungreased baking sheet and bake until golden, 10-12 minutes.

Meanwhile, make the chive butter: Mash together the butter, chives, and garlic. Season with salt.

Serve the warm scones straight from the oven with a small bowl of the chive butter alongside.

Weir Cooking in the City/Joanne Weir