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Southwestern Ham & Cheese Scones with Cranberry Pecan Jalapeño Jam

Yields1 Serving

For the Southwestern Ham & Cheese Scones:
 2 cups all-purpose flour, plus more for rolling
 1 tbsp baking powder
 1 tsp salt
 ½ tsp ground black pepper
 2 large eggs, plus more for egg wash
 ¾ cup heavy cream, plus more for egg wash
 1 cup shredded Mexican cheese blend (cheddar, pepper jack, Monterey Jack)
 12 tbsp unsalted butter, cut into small dice
 6 oz diced ham
 2 tbsp poblano pepper, finely diced
 1 4 ounce can diced green chilies, drained
For the Cranberry Pecan Jalapeño Jelly:
 2 cups fresh or frozen cranberries
 2 jalapeños, deseeded and finely diced
 ½ cup red bell pepper, finely diced
 1 tbsp red onion, finely diced
 2 tbsp apple cider vinegar
 1 cup sugar
 ½ cup water
 ¼ tsp salt
 1 tsp crushed red pepper flakes
 ½ cup pecans, finely chopped
To make the Southwestern Ham & Cheese Sones:
1

Preheat the oven to 375℉.

2

In a large bowl, combine the flour, baking powder, salt, and pepper. Stir to combine.

3

Add the eggs, cream, and cheese. Stir to combine all. Add the butter and cut in with a pastry cutter or two knives. (Mixture will be kind of wet, not dry like most scone recipes.)

4

Cut the butter into the mixture until the butter is in small bits. Stir in the ham, poblano peppers, and green chilies.

5

Generously coat a skillet or scone pan with cooking spray. Spoon the scone dough into the pan only filling 3/4 capacity. Place the pan on a cooking sheet to prevent drips.

6

Bake for 25-30 minutes or until a toothpick when inserted comes out clean. Serve warm with Cranberry Pecan Jalapeño Jam.

To make the Cranberry Pecan Jalapeño Jam:
7

Place all the ingredients except for the crushed red pepper flakes and pecan into a medium-sized saucepan and boil for 6 minutes on medium-high heat. Stir the mixture constantly until all the cranberries have popped, and the sauce has thickened.

8

At this time, remove the mixture from the heat and allow to cool slightly. Either using an immersion blender or a regular blender, lightly blend the mixture to achieve smaller pieces of peppers and onions.

9

Add the crushed red pepper flakes and pecans. Place the mixture back on the stove. Stir well, and cook over medium-high heat for another 6 minutes (stirring occasionally).

10

Allow the jam to cool and store in a covered jar or dish for up to 2 weeks.