Pepper Jack & Green Onion Mini Scones - cooking recipe

Ingredients

2 cups all-purpose flour
1 tablespoon all-purpose flour
1 tablespoon baking powder
1 pinch cayenne pepper (I use 1/4 tsp)
1 teaspoon salt
8 tablespoons unsalted butter, cold, diced small
1/2 cup half-and-half cream, fat-free
3 eggs, large, save one for Egg Wash for top of scones
4 ounces monterey jack pepper cheese, diced small
3 green onions, sliced thin, both green and white parts

Preparation

Preheat oven to 400\u00b0. Spray mini scone pan with flour-added baking spray or line a baking sheet with parchment paper.
In small bowl, toss Pepper Jack Cheese and Green Onion with 1 Tablespoon of All-Purpose Flour and set aside.
In medium bowl, whisk together the All-Purpose Flour, Baking Powder, Cayenne Pepper (if using) and Salt.
Use a pastry blender, two knives or your fingers (my preference), cut the Butter into the Flour mixture until the butter is pea-size and the flour is silky.
Lightly beat (2) Eggs and the Half & Half with a fork and add it to the Flour mixture.
Add the Cheese/Onion mixture to the Flour mixture; use a wooden spoon to fold the mixture until it begins to come together.
Turn the dough onto a well-floured surface and knead gently for less than a minute.
Separate into 4 equal parts and pat each one into a portion of the Nordic Ware Mini Scone Pan. Or, pat dough into a 3/4 to 1-inch thick circle or rectangle and cut into desired shapes.
Lightly beat the remaining Egg with one teaspoon water; generously brush the tops of the scones.
Bake 18-20 minutes or until golden brown.