Jalapeño Cheese Scones
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.
Servings: 8
Calories: 351kcal
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
Calories: 351kcal | Carbohydrates: 33g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 451mg | Potassium: 269mg | Fiber: 1g | Sugar: 2g | Vitamin A: 696IU | Vitamin C: 9mg | Calcium: 262mg | Iron: 2mg