These tender and flaky scones are best served warm from the oven. For entertaining, try cutting the scones out with Southwestern cookie cutters such as a saguaro cactus, a chile, or a cowboy boot.
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1/3 cup chopped canned green chile
2 cloves garlic, minced
1 cup plus 2 tablespoons whipping cream, divided
Preheat the oven to 425°F.
In a bowl, mix together the flour, salt, and baking powder. Add the chile, garlic, and 1 cup of the cream and stir until a soft dough forms. Place the dough on a floured surface and knead 10 times or until the mixture forms a ball.
Divide the dough into two pieces. Pat each piece out to a 10-inch circle on an ungreased cookie sheet. Brush the top of each circle with the remaining cream.
Bake for 15 minutes or until golden brown. Cut each circle into 8 wedges before serving.