…bake, that is. And I often do. Baking is slowly becoming less my Achilles heel, than an arrow in my quiver. (I am totally mixing metaphors and mythologies, aren’t I?) This, I find, is a very good thing.

Especially when you have a SECRET plan you will announce in January.

This week’s victims: cheddar and jalapeno scones (from Smitten Kitchen, of course!). With the exception of two languishing for some unknown reason in a Tupperware container, these were gone, baby, gone. And Matt didn’t even get to take any to work!

Of course, I have a couple of caveats/complaints, etc. I am totally unsure as how Deb’s scones turned out so…well, tidy. Mine—or, rather, the cheese—in them bubbled in an unsightly yet still utterly yummy fashion.

Seriously, mine look like drop biscuits while Deb has The Touch (that woman rocks!). Also, I’d use a finer-grained salt for the dough. I used my old stand-by, kosher salt, and would invariably find a large crystal in my mouthful. Still, these had a nice heat and a nice cheese flavor.

Jalapeño-Cheddar Scones
Adapted Peter Oleyer at Calexico Carne Asada in Brooklyn, via NYMag

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick or 4 ounces) cold butter, diced
1/2 cup heavy cream or buttermilk works just as well
3 eggs, divided
1/4 pound sharp Cheddar cheese, diced
2 small jalapeños pepper, minced

Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft, about two minutes. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized. I like to use my fingers.

Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.

Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.