In honor of the 107th anniversary of New Mexico’s statehood (January 6th, 1912), we decided to share a tender, flaky, green chile and cheese scone recipe—the perfect marriage of traditional teatime fare and New Mexico’s most beloved ingredient. Other treats at a “birthday” teatime for New Mexico could include: piñon cookies; turkey, avocado, and cucumber tea sandwiches; and dark chocolate mousse topped with a sprinkle of red chile powder. We recommend pairing these green chile cheese scones with either Lady Day scented black tea or Duchess of Bedford traditional black.
Green Chile Cheese Scones
Makes 8 large scones
- 2 oz. shredded cheddar cheese
- 2 oz. shredded fontina cheese
- 2 oz. roasted, chopped green chile (drained if it’s wet)
- 2 1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. sugar
- 4 oz. cold butter (8 Tbsp.), cut into small pieces
- 1/2 cup + 3 Tbsp. heavy cream
- 1 egg, whisked well for egg wash on top
- Preheat oven to 375°F.
- Whisk together flour, baking powder, salt, and sugar.
- Using a pastry blender or your fingers, work the butter into the flour mixture until it’s like coarse crumbs.
- Add both cheeses into the flour and stir well to combine.
- Add the green chile and stir well, using your fingers if necessary, to get the green chile well distributed throughout the flour mixture.
- Stir in the cream. Add more if necessary, in small increments, until it’s just moistened.
- Turn out onto a floured surface. Bring the dough together and pat it out. Fold it on itself and roll it out 3 times so that you create some layers. Do this gently.
- Form into a disc and roll out into a circle of about 1-in thickness.
- Cut into 8 wedges. Place on a baking sheet with parchment paper.
- Brush the tops and sides of the scones with the whisked egg.
- Bake for 18–20 minutes, or until tops and bottoms are golden brown.