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Green Chile Scones

Monday, 26 May 2008

Description

These tender and flaky scones are best served warm from the oven. For entertaining, try cutting the scones out with Southwestern cookie cutters such as a saguaro cactus, a chile, or a cowboy boot.

Ingredients

At a glance
Cuisine
New Mexican
Ingredient
Rice/Grain
Cooking Method
Bake
Heat Level
1
Chile
New Mexico Green
Meal/Course
Breakfast
Dessert
Makes
16 scones
  • 2 cups all-purpose flour

  • 1 teaspoon salt

  • 1 tablespoon baking powder

  • 1/3 cup chopped canned green chile

  • 2 cloves garlic, minced

  • 1 cup plus 2 tablespoons whipping cream, divided

Methods/steps

Preheat the oven to 425°F.

In a bowl, mix together the flour, salt, and baking powder. Add the chile, garlic, and 1 cup of the cream and stir until a soft dough forms. Place the dough on a floured surface and knead 10 times or until the mixture forms a ball.

Divide the dough into two pieces. Pat each piece out to a 10-inch circle on an ungreased cookie sheet. Brush the top of each circle with the remaining cream.

Bake for 15 minutes or until golden brown. Cut each circle into 8 wedges before serving.

 

 

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