If you want a delicious, minimal ingredient and quick recipe these Jalapeño Cheese Scones are the perfect side to any meal. A little heat with all the cheese.
I have always been in love with scones. They have been one of those recipes that I have made for years, usually I make ones of the dessert variety, but I also love savory versions.
These Jalapeño Cheese Scones are one of our favorites. They have a little heat with the cheese which we absolutely love the flavor.
They also remind me of cornbread. We love cornbread, especially when we are able to add some jalapeños in there, it just kicks it up a notch!
Some of our favorite bread recipes that we have on our site include Easy Cheddar Bread, Beer Bread and Garlic Knots.
WHY THIS REICPE WORKS:
- Minimal ingredients are used and they whip up quickly.
- You can switch out the cheese in the recipe to your favorite flavor.
- You can easily double this batch to make more for the people you are serving.
HOW TO MAKE JALAPEÑO CHEESE SCONES, STEP BY STEP:
- In a large bowl, mix the flour, baking powder, baking soda and salt then add the butter.
- Cut it into the flour with a pastry blender or fork until it resembles course crumbs. You can also use a food processor for this and pulse until it resembles crumbs.
- Add 1 cup of the shredded cheese and the diced jalapeño to your flour mixture.
- Stir your mixture until the jalapeños and cheese are combined well.
- Make a well in the center of the dry ingredients and pour the buttermilk into the well.
- Push the dry ingredients into the buttermilk and gently mix to combine. You should end up with a slightly sticky dough.
- Turn the dough out onto a lightly floured counter or pastry mat and bring the dough together with your hands.
- Roll out into a narrow rectangle, then fold the dough into thirds. (Fold one side into the middle, then fold the other side over top)Roll the dough out again into a rough square (9×9 inches or so) just over ½ inch thick.
- Cut the dough into quarters, then diagonally cut each smaller square into 2 pieces. You should end up with 8 triangles.
- Place the triangles onto the baking sheet leaving at least an inch between them. Top each scone with a tablespoon of the remaining cheddar and jalapeno slices. Bake at 400 degrees F for 22-25 at 400 degrees F minutes until lightly golden brown. Remove to a cooling rack. Enjoy warm or cold.
This Jalapeño Cheese Scone recipe is really easy to make, just like pretty much any other scone recipe around, this just happens to be a savory version that we love.
HOW TO STORE:
These Cheese Scones since they have cheese in them should be stored in an airtight container and stored in the refrigerator, they will last up to 1-2 days.
You can just pop in the microwave to reheat them quickly if you want to eat them warm.
You can also freeze these scones by actually freezing before baking, this is the best method when it comes to freezing this recipe.
What you will want to do is prepare and shape your scones and then cut and place on a baking sheet to freeze fully, then remove and place in an airtight container, they will last up to 1 month.
To reheat take out of the oven and place on your baking sheet while your oven heats up to temperature, then bake as usual. You may need to add a few minutes to baking time for them to be fully done.
That is one thing that I do LOVE about scones is that you can literally pull them out of the freezer and bake and have something quick and easy as a side dish for your dinner.
WHAT TO SERVE WITH JALAPEÑO CHEDDAR SCONES:
Savory scones go with A LOT of different meals, they are one of those bread side dishes that we like to serve a lot with a bunch of different things some include:
These are just a few of our favorite things, you can serve them with other things such as spaghetti, casseroles, even grilling.
We love that it has some heat to it, but that it is completely balanced with the cheese flavor, even our kids love these because the jalapeño flavors does not overpower this recipe at all.
If is just one of those recipes that is a little unique and delicious, if you aren’t a big fan of jalapeño you can absolutely leave that out as well, I know that it isn’t for everyone.
One thing that I really love about this Jalapeño Cheese Scone recipe is the topping, the topping of the extra cheddar cheese and jalapeño slices not only make it pretty but even more flavorful.
I’m a cheese lover and think that alllll the cheese is life, and will add it to pretty much everything, but it really works well in these savory scones.
TIPS AND TRICKS:
- Make sure you use freshly shredded cheese, we like to opt for this because it melts so much easier.
- Reduce or increase the diced jalapeno to suit your spice tolerance. For less spicy scones, either remove the seeds from the slices on top or omit them completely.
- These scones taste best with sharp cheddar, buy you can use any cheddar you like. They are also good with pepper jack, or a blend of cheeses.
- Cold butter is essential. If the butter is too warm the scones will not rise as much or produce the flaky layers, which is what we love in this recipe itself.
- If you don’t have buttermilk you can substitute with 1 cup of milk mixed with 1 tbs of vinegar.
- Be careful not to over mix the dough. Overmixing will result in a tougher, less flaky scone
- Instead of cutting into wedges, you can cut into squares or use a round biscuit cutter.
If you want a delicious bread side for your dinnertime meal, these Jalapeño Cheese Scones are just what you’ve been looking for, easy, cheesy and delicious.
If you like this recipe you might also like:
If you’ve tried these JALAPEÑO CHEESE SCONES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Jalapeño Cheese Scones
Ingredients
- 2 1/2 cups all purpose flour
- 1 Tbs baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cold butter cut into cubes
- 1 1/2 cups freshly shredded cheddar cheese divided
- 3-4 Tbs finely diced jalapeno peppers 1-2 jalapenos depending on size
- 1 cup buttermilk
- 1-2 jalapeños sliced for topping
Instructions
- Preheat oven to 400 degrees.
- Spray a baking sheet with non-stick spray or line with parchment paper.
- In a large bowl, mix the flour, baking powder, baking soda and salt.
- Add the butter and cut it into the flour with a pastry blender or fork until it resembles course crumbs. You can also use a food processor for this and pulse until it resembles crumbs.
- Add 1 cup of the shredded cheese and the diced jalapeno and mix into the flour.
- Make a well in the center of the dry ingredients and pour the buttermilk into the well. Push the dry ingredients into the buttermilk and gently mix to combine. You should end up with a semi wet dough.
- Turn the dough out onto a lightly floured counter or pastry mat and bring the dough together with your hands.
- Roll out into a narrow rectangle, then fold the dough into thirds. (Fold one side into the middle, then fold the other side over top)
- Roll the dough out again into a rough square (9x9 inches or so) just over ½ inch thick.
- Cut the dough into quarters, then diagonally cut each smaller square into 2 pieces. You should end up with 8 triangles.
- Place the triangles onto the baking sheet leaving at least an inch between them.
- Top each scone with a tablespoon of the remaining cheddar and jalapeno slices.
- Bake for 22-25 minutes until lightly golden brown. Remove to wire rack to cool.
Notes
- Make sure you use freshly shredded cheese, we like to opt for this because it melts so much easier.
- Reduce or increase the diced jalapeno to suit your spice tolerance. For less spicy scones, either remove the seeds from the slices on top or omit them completely.
- These scones taste best with sharp cheddar, buy you can use any cheddar you like. They are also good with pepper jack, or a blend of cheeses.
- Cold butter is essential. If the butter is too warm the scones will not rise as much or produce the flaky layers, which is what we love in this recipe itself.
- If you don’t have buttermilk you can substitute with 1 cup of milk mixed with 1 tbs of vinegar.
- Be careful not to over mix the dough. Overmixing will result in a tougher, less flaky scone
- Instead of cutting into wedges, you can cut into squares or use a round biscuit cutter.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Beverilee
Really really good!
I waited to top with the cheese and sliced pickled jalapeño until the last 5 min of cooking.
Also brushed with buttermilk and placed in refrigerator for15 min before baking.
My climate is really dry so I added 1/4 cup more buttermilk.
Truly a great recipe will definitely make again! Thank you Alli
Lori
SO YUMMY! I used a scone pan and they turned out perfect. I used two tablespoons of jalapeños, no seeds, and didn’t put a slice on the top to minimize the heat. They turned out to have just the right amount of heat for me. Thank you!!