Coffey Lane: I like it hot and spicy

So, a time not so long ago, I didn't like spicy stuff.

Tragedy, yes, I know.

But then I started eating Thai food and there was no looking back.

I like it when it's so spicy that it makes your nose run and you break a little sweat. I like it so spicy that you're stomach starts saying, "you're gonna pay for this later" but you're taste buds say, "don't pay attention, this is too good to stop."

Along the way of my spice epiphany I've developed an intense devotion to Indian food, sriracha sauce and red pepper flakes (I use them every opportunity I get).

So, when I came across this jalapeno cheddar scone recipe, I started to salivate, Pavlov's style.

I've been fine tuning my biscuit skills for a certain special someone who, like so many nice boys from the Midwest, craves a good plate of biscuits and gravy from time to time.

I've been slowly stock piling a reserve of things that will help keep this kid around and my biscuit making ability is going to be one of them. Along with being able to parallel park the Audi without scratching the rims, being able to keep up with the boys while snowboarding and making delicious snackies for a packer game Sunday, I think I'll be able to keep him around for a while. Although my ability to kick his ass in beer pong might be a severe strike against me. :)

The first attempt in making these was not so hot. I only used 2 jalapenos and cooked them a little too long. It cooked all the spicy hotness right out of them. I also used a generic yellow sharp cheddar from the grocery store. I cubed it. The cubes didn't keep the cheese in the scones. It just melted and oozed out the side. Along with that, the basic and not so interesting cheese selection left me longing for a more intense deep sharpness that can only be found in a special artisnal cheese that's been aged a little longer than most.

Well, second time around, I hit the everlovin jackpot. I used 3 jalapenos and didn't cook them as long.

I also invested in some 15 month old English white cheddar. By far the best decision I had made all week.

I was going to grate it this time around because I wanted the cheese infused through the whole scone, but in what turned out to be a really fantastic coincidence, this cheese did not want to be grated. It just crumbled into perfectly sized little bits.

The final improvement, and I totally didn't think it would make that big of a difference, was adding the egg wash. I spaced it last time. This time I didn't. And I think they turned out just dreamy.

Light and fluffy, but rich and intense with just a slash of spice and the headiness of the cheese. Killer!

You can pair these with some chili that's been bubbling away all day in the crock pot, or you can be a pig like me and make a meal out of them by eating 3 of them in one sitting. Don't judge. They're really that tasty. Trust me.

Cheddar Jalapeno Scones
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tbls cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp Cheddar cheese shredded or crumbled
3 jalapenos pepper, minced

Preheat the oven to 400 degrees.

I deveined and deseeded the jalapenos before dicing them. If you like the heat, like really like the heat, I would maybe just deseed them, but that's up to you and you're chance taking.
I sauteed them for about 2 minutes in a tablespoon of butter. Not very long and definitely not long enough to make them soft. You're just taking the edge off of them here. If you want the edge-Don't pre-saute them at all. But again, that's all about how much of a risk taker you are. I will not be held responsible for your actions. ;)
Let the jalapenos cool and in a small bowl combined them with the cheddar and toss with a couple of tablespoons of flour to soak up any extra juices.

In a large bowl combine the flour, baking powder and salt and cut in the butter with a pastry blender until small pea sized pieces start to form. In a separate bowl, whisk together the cream and 2 of the eggs and add to the flour, stirring just until blended.
Using a wooden spoon, fold in the jalapenos and cheddar. Don't think you need to be delicate here and you don't have to mix until completely combined because you're now going to turn this combo out onto a well floured surface and kneed for about a minute. Nothing more than that. Just making sure everything is smashed together well.

Pat the dough out into 1/2" disk and either cut into triangles or use a biscuit cutter. Place on a cookie sheet with parchment and brush with an egg wash made of the remaining egg and a tsp of water.