Chipotle Cheddar Scones

Chipotle Cheddar Scones

Next week is Thanksgiving.  I feel the year is rushing quickly towards the end.  I want to slow it down and enjoy the holidays, starting with Thanksgiving.  These Chipotle Cheddar Scones are slightly spicy, cheesy and perfectly flaky.  One of my favorite turkeys to make is a Ancho Chile and Honey Turkey.

My faithful standby and my sister in law Joy’s favorite turkey is the Perfect Turkey by Martha Stewart.  It is a sure thing.

What is your favorite turkey?  I’d love to hear.  Maureen was the winner of the cookbooks.  Look for another giveaway Monday.

Chipotle Cheddar Scones

2 3/4 cup unbleached all-purpose flour
1 1/2 tablespoons baking powder
2 teaspoons kosher salt
1 teaspoon fresh cracked black pepper
1 cup white cheddar cheese, grated
1 stick unsalted butter, cut into small cubes and frozen
1 cup buttermilk
1 teaspoon chipotle puree

2 tablespoons unsalted butter, melted
1 teaspoon fresh cracked black pepper

Preheat the oven to 400 degrees.

Combine the flour, baking powder, salt, pepper and cheese in a large mixing bowl.
Add the butter and using a pastry cutter blend the butter into the flour and cheese mixture until the dough forms pea size balls of dough.

Make a well in the center of the bowl and add the buttermilk until just combined.  The mixture will be a bit dry.

Wash and dry your hands and dust them with flour.  Turn the dough out onto a lightly floured surface and gently knead af ew times to gather it into a ball.  Roll the dough into a circle a little more than 1/2 thick.  Cut out the circles and place on a lined baking sheet.  Gather the scraps and pat down to cut out remaining dough.

Brush the tops with melted butter.  Sprinkle with a pinch ground pepper.

Bake for 25 minutes, until lightly browned.