In honor of the upcoming royal wedding of Prince Harry and Megan Markle, I bring you New Mexico Green Chile Cheese Scones. I love a royal wedding. It’s as close as you can get these days to a fairy tale. Such a handsome couple, I can’t wait to see her dress. So, when I sit down to watch the wedding, I will probably stream it at my leisure. When I do, I will have a nice pot of Earl Gray tea and one of these scones. It is a special occasion after all.
Now, I must tell you that all did not go as planned when I made these. First of all, have your chiles already seeded and diced. Blot up some of the extra moisture in them with a paper towel. Second, when stirring the wet ingredients into the dry ones, make sure your mixing bowl is not going to slip around. Otherwise, poof! Flour all over you and everywhere else.
Start out by seeding and dicing up some green chile. If you are using diced frozen or canned green chile you can of course skip this step. Blot up some of the moisture so they are not soggy. Otherwise you will have too much moisture in your scones. Set the chiles aside. If you have no other choice, you can use a small can of green chile. But, y’all know how I feel about canned green chile. Now measure your flour, sugar, baking powder and salt into a large mixing bowl. Mix all those dry ingredients together with a whisk or fork.
In a separate bowl, whisk two eggs together and then add your milk and yogurt to the eggs. Combine that.
Now, get your butter out of the fridge (you want to keep it cold as long as possible) and cut it up into pretty small pieces. Drop the butter pieces into the dry ingredients. Sort of spread them out. Now cut the butter into the flour with a pastry cutter or a fork. Don’t overdo this process. You want the mixture to be lumpy with small chunks of butter. Now pour the liquids into the flour mixture and stir until everything is just moist. This is where I had my little mishap. Hang onto that bowl.
Stir in the cheese and chile and mix lightly. Just enough to distribute everything. Turn the sticky dough out onto a well floured board. Knead it lightly. Have a bit of extra flour on hand to flour the board and your hands if needed. Cut the dough in half. This is where a bench scraper can come in really handy. You can use it to scrape the sticky dough off the board. Maybe flip it over once so it’s floured on all sides, and to divide the dough in half. Form each half into a disk about 3/4 of an inch thick. Cut each disk into four wedges.
Place the scones on an ungreased sheet pan. Let them rest for 10 minutes. The baking powder activates now and you will get a nice fluffy scone. While they are resting, preheat your oven to 375°F. They can be fairly close together. The scones will rise but not really spread.
Bake for 20 minutes and enjoy the most amazing aroma! These are best served the same day they are cooked. I like the hint of sweetness that balances the warmth from the chile.
Thanks Harry and Megan for an excuse to indulge.
New Mexico Green Chile and Cheese Scones
These savory scones still have a hint of sweetness giving a nice balance to the subtile heat of the chile.
- 2 1/2 cups all purpose flour or 312 g
- 2 tbsp sugar
- 1 tbps baking powder
- 1 tsp kosher salt
- 1/2 cup unsalted butter
- 2 large eggs
- 1/2 cup plain full fat yogurt
- add milk to yogurt so the 2 ingredients together total 2/3 cup
- 2/3 cup sharp cheddar cheese
- 3 whole green chiles, roasted, seeded,skin removed or about 1/4 to 1/3 cup frozen diced green chile
Seed, chop and blot excess moisture from green chile. Set aside
In a large bowl, whisk to combine, flour, sugar, baking powder and salt.
In a seperate bowl, whisk together 2 eggs.
Add the yogurt and milk to the eggs.
Stir to combine.
Cut the cold butter into small cubes. Add the butter to the flour mixture.
Using a pastry cutter or fork, cut butter into flour. Do not over mix. You want this mixture to be lumpy. You should have pea size pieces of butter distributed through-out the flour. This will produce a light textured scone.
Add the milk and egg mixture to the flour. Stir to combine. Add the green chile and cheese and mix agin just to evenly combine. The dough will be moist and sticky
Tip mixture out onto a well floured board. With floured hands, knead dough lightly. Just enough fo the dough to all come together. Divide the dough in half.
Form each half of the dough into a disk about 3/4 inch thick. Cut each disk into four equal wedges. Place scones on an ungreased sheet pan.
Preheat oven to 375°F. While oven is preheating, allow scones to rest.
Bake for 20 minutes or until golden brown.
Scones are best served on the day they are baked. However you can reheat them in a 300°F oven for 5 to 10 minutes and they will taste fresh.
Alternatively, you can freeze baked scones in an airtight container for up to one month. Allow them to thaw at room temperature and then reheat as noted above.
Place unbaked scones on parchment-lined trays and freeze until solid. Transfer frozen scones to resealable bags and freeze for up to 3 months. Bake direct from frozen, as directed in recipe, but allow an extra 2 to 3 minutes baking time.