Chipotle cheddar scones

Well, not really a scone, maybe a roll? In the american recipe they are called biscuits and that has a total different meaning (= cookies or biscuit dough) on this side of the globe. Anyway, I made these for my husband’s birthday breakfast and they went down a treat. He loves chile chipotles and especially cheese crust on top of the german Käsebrötchen (baked cheese buns) and so, flipping through the first cookbook from Baked (Matt Lewis & Renato Poliafito: Baked. New frontiers in baking. New York 2008.), these had to be it. Now thinking about it: this years birthday cake was the Salted caramel cake form the same book, although with a different frosting. Now that I have heard about their chili brownies as well I sense a deep understanding of the chipotle lover’s psyche here. I think these will be very good with jalapenos, too. A project then.
I understand the difference between a scone and a biscuit is the amount of liquid added, the less is used in proportion to flour and butter, the more the dough becomes a scone dough.
Chipotle cheddar scones
adapted from Baked
2 1/3 cups flour (type 405, all-purpose)
a generous amount of freshly ground black pepper (1 teaspoon or more)
1 dried chipotle chili, ground in a coffee grinder
more chili powder to taste (I added a little more of our chile mixture – chile pasilla, guajillo, mulato & chipotle – which we use for chili con carne)
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon cream of tartar (Weinstein in Germany)
1 teaspoon salt
1 stick cold butter (114g), cut into small pieces
2 cups grated cheddar cheese (I used a mix of sharp somerset cheddar and the orange cheddar for colour)
1 1/4 cups buttermilk
1 egg
more coarsely grated cheddar to sprinkle on the buns
I use a food processor but the dough could easily made by hand. Prepare a baking sheet with parchment paper and preheat the oven to 190° C convection oven or 200° C normal (400° F).
Fill the flour, pepper, chili powders, sugar, baking powders, salt, the butter into the food processor and pulse briefly several times until a dough starts to form. Try not to overwork the dough. Add the cheese and pulse again to roughly mix. Stir the buttermilk into the eggs and pour into the bowl with the dry dough mix, process only a few times. Use a spoon or an ice-cream scoop to shape uniform buns, pat down a little and sprinkle some of the scones with extra cheese which will melt on top and give them an extra cheesy crust.
Bake for about 20 minutes, turning the sheet around after half the baking time, until a tester comes out clean. Mine took a little longer, maybe 10 minutes. Make sure the cheese does not get too brown. Let them cool down or eat when they are still warm with butter.
I found that they were quite easy to freeze as well and brought slowly back to room temperature or reheated in a warm oven.

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