3 ½ cups regular flour
1 tablespoon baking powder
½ teaspoon salt
185g cold butter
165 g tasty cheese
¾ cups pickled jalapeno slices
1 cup plain yogurt
1 cup whole milk
¼ cup Green Jalapeno Chilli Sauce
2 tablespoons Green Jalapeno Chilli Sauce
2 tablespoons minced coriander
1 tablespoon lemon or lime juice
Preheat the oven to 200°C.
Place dry ingredients in the bowl of a processor. Cut the cold butter into small cubes and add to bowl. Pulse until mixture becomes coarse crumbs and then tip into a medium-sized bowl.
Cut the cheese into small cubes and add bowl along with the jalapeno slices. Stir gently to combine.
In a separate bowl, whisk together the yogurt, milk, egg and chilli sauce and pour into flour mixture. Stir until dough comes together and knead gently a few turns.
Place dough on a floured surface and pat into approximately an 8”circle.
Make a wash by combining 1 egg yolk with 1 tablespoon water and brush over the top.
Cut the dough into 8 or 12 medium wedges. Place on an ungreased baking sheet and bake for 12-15 minutes or until golden on top.
Serve hot or at room temperature with Jalapeno Butter.
Combine all ingredients using a stick blender or processor. Serve softened butter with Jalapeno Scones or with crusty rolls.