Candied Jalapeño Scones

Makes 8 scones

2 cups all-purpose flour

½ cup granulated sugar

¼ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

¼ cup (½ stick) butter, frozen

½ cup sour cream

1 egg

½ cup candied jalapeños

Egg wash (1 egg beaten with 1 tablespoon water)

1 tablespoon white sparkling or decorating sugar

Instructions: Preheat oven to 400 degrees. Mix flour, sugar, baking powder, baking soda and salt. Using a box grater, grate frozen butter into mixture and work into a coarse meal with your fingers. In a separate bowl, whisk sour cream and egg together and stir into flour mixture until large clumps form. Add candied jalapeños and use your hands to press dough together until it comes into a ball. On a floured surface, pat dough into a ¾-inch-thick rectangle. Brush dough with egg wash and sprinkle with the white sparkling sugar, then cut into 8 triangles. Place the scones on a parchment-lined cookie sheet and bake until golden, about 15 minutes. Remove from the oven and cool.

ICING

½ package (4 ounces) cream cheese, softened

¼ cup powdered sugar, sifted

Pinch of salt

1 tablespoon fresh lemon juice

3 tablespoons milk

Instructions: While scones are cooling, in a small mixing bowl on mediumhigh speed, whip the cream cheese until light and fluffy, scraping the sides of the bowl. Add the sugar and beat until combined. Add the salt, lemon juice and milk and mix. If the icing is too thick to drizzle, add another tablespoon of milk. Drizzle over cooled scones.