It’s well into hatch chile season and, after weeks of passing by giant hatch chile displays at the store, it’s about time for me to get on board and make something hatch-chile-special! This recipe was inspired by a visiting FoodFash mom, hosting a build-your-own bloody mary brunch, and an extreme craving for cornbread.
… And maybe the ever-present desire to torch food on the gas range.
I used a savory scone recipe that I had prior success with as a guide, adding yellow cornmeal for texture and hatch chiles and sharp cheddar to step up the flavor game. And the resulting scone was seriously something special.
The lovely crowd above gobbled them all up!
Hatch Chile & Cheddar Cornbread Scones
By August 31, 2015Published:
- Yield: 10 scones
It's well into hatch chile season and, after weeks of passing by giant hatch chile displays at the store, it's about time for me to …
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 9 tablespoons butter cold, cut into 1
- 8 ounces sharp cheddar cheese shredded
- 1/2 cup chopped hatch chile peppers charred and peeled
- 1 cup buttermilk full fat
- 1 egg beaten
- Preheat oven to 375 degrees.
- Sift flour, cornmeal, baking powder, and baking powder, baking soda, and salt into the bowl of a stand mixer.
- Whisk dry ingredients.
- Add the cheese and peppers and mix again on low until ingredients are incorporated.
- Add butter, and with the paddle attachment, mix on low until the butter is the size of peas.
- While mixer is on low speed, slowly pour in buttermilk.
- Form dough into flat discs, 1/4 cup at a time, and place on a parchment lined baking sheet.
- Whisk egg in a small bowl and brush tops of scones with whisked egg.
- Bake for 30 minutes, until scones are golden brown.
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