For my Pumpkin Harvest Fall Entertaining last week, we made White Cheddar & Jalapeno Scones to go along side the Butternut & Beef Chili. As a scone is basically a biscuit (Right? Correct me if I’m wrong…), I thought it would be a great comfort food to go a long with the chili instead of the classic corn bread. I used classic chili toppers, cheddar and jalapenos, in the scones to make them chili ready. For all of the recipes on a printable card from my Workshop, click here. For information about my next Workshop, “The Thanksgiving Host,”click here! 
jalapeno & white cheddar Scones 4 cups of flour 2 tablespoons of baking powder 1/2 tablespoon of salt 1 cup of cheddar 3 tablespoons of jalapenos, minced 3/4 pound of butter, cold (3 sticks) 1 cup of cream 4 eggs In a mixer, combine flour, baking powder, salt, cheddar and jalapenos using the paddle attachment. Cut the cold butter into 1/2 inch pieces. Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas. In a separate bowl, mix together eggs and whipping cream with a fork. Turn the mixer on low and slowly add the cream and egg mixture. Turn off the mixer once added. Put some flour on the counter. Turn the dough out onto the floured surface. Seperate the dough into two equal parts. Add some flour onto the top of the dough, then pat each pile out into a disk – about 8 inches in diameter each. Cut the disks into 6 pieces like a pie, totaling 12. Separate the pieces and put them on a silpat or parchment lined baking sheet. Bake at 400 degrees for 15-17 minutes.