The Albuquerque brew pub serves these scones with a hearty, house-made Mac Lomas Stout Stew. Pair them with soups and stews, or enjoy them on their own with butter and a savory jam, like the green chile version in the recipe above.
- 2 cups all-purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 3 tablespoons sugar
- ½ teaspoon salt
- ¾ cup plus 2 tablespoons roasted, peeled, and chopped green chiles
- ¾ cup plus 2 tablespoons cheddar cheese, shredded
- ½ cup butter, cold
- 1 large eggs
- ½ cup heavy cream
Makes about 18 scones
1. Grease a baking sheet and preheat oven to 350°.
2. Using a heavy duty stand mixer on the slowest setting, mix flour, baking soda, baking powder, sugar, salt, green chile, and cheese together. Cut the cold butter into pea-size pieces and add to mix. Let the mixer break down the butter. Mixture will start to have a grainy, almost cornbread consistency. Turn off the mixer and remove the bowl.
3. Beat the eggs and heavy cream together in a mixing cup or bowl. Add cream mixture to the dry mixture gently folding by hand until a dough forms. (It will get sticky!) Make sure to keep additional flour at hand for dusting.
4. Transfer dough to a well-floured surface, pat into three 6-inch circles, about a knuckle-length in height. Using a sharp knife dipped in flour, cut each circle into 6 wedges.
5. Transfer wedges to the baking sheet and place in the freezer for at least an hour.
6. Place in preheated oven and bake 20–23 minutes, until the outside is lightly brown and the inside is cooked through.
This recipe originally appeared in "The Wide and Wonderful World of Green Chile" by Lynn Cline.