2 cups All Purpose flour
1 Tbs baking powder
1/4 tsp salt
1/2 tsp cayenne pepper
Dash of black pepper
6 tablespoons unsalted butter, chilled but not frozen
1/4 cup diced red bell pepper
1 jalapeño, seeded and diced
4 scallions, chopped
1 1/2 cup extra sharp yellow cheddar, grated (extra for topping)
1 cup extra sharp white cheddar, grated
8 ounces sausage, cooked and crumbled
1/2 cup buttermilk
Sea salt (for topping)
Makes approx. 16
Pre-heat oven to 400° F. Flour counter surface to work on.
Cook and crumble sausage. Set aside.
Combine buttermilk with 1 egg. Remove yolk from remaining egg and mix with 1 tsp water. Set aside.
Sift together all of the dry ingredients into a large mixing bowl.
Using a blender or knives, cut butter into the dry ingredients until the mixture is coarse and crumbly. By spatula or hand, gently mix in the red bell pepper, jalapeño, scallions, cheese and sausage until all ingredients are well incorporated.
Form a well in center of the ingredients, add buttermilk and egg mixture and lightly mix to combine. Should easily form into dough. If it is too dry, add a small amount more of buttermilk.
Turn dough out onto surface and roll out to 1/2 inch thickness.
Using a biscuit slicer, cut and place scones onto baking pan, about 1/2 inch apart. Brush tops of scones with egg yolk water mix. Top half of the scones with a little bit of cheese. Top the other half with a pinch of sea salt.
Bake for 18 – 20 minutes, tops should be golden brown.