Chili and Cheddar Scones with Chipotle Butter

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, chili powder, cumin, garlic powder, onion powder, and cayenne pepper (if using).

Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Stir in the shredded cheddar cheese.

Make a well in the center and pour in the buttermilk. Gently stir until just combined. Do not overmix.

Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick circle.

Use a biscuit cutter or a sharp knife to cut out scones. You can also cut the circle into 8 wedges.

Place the scones on the prepared baking sheet.

Brush the tops of the scones with buttermilk.

Bake for 20-25 minutes, or until golden brown.

While the scones are baking, prepare the chipotle butter. In a small bowl, combine the softened butter, minced chipotle pepper (and adobo sauce clinging to it), and honey (if using). Mix well.

Serve the scones warm with the chipotle butter.