Savory Cheddar-Jalapeno Scones

I love spicy foods and jalapenos are one of my favorite peppers to use in cooking. We had an abundance of these little peppers in the garden so I decided to put some to use in this delicious Savory Cheddar-Jalapeno Scones recipe.

Savory Cheddar-Jalapeno Scones

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One of the things I love most about this recipe is that it is made from simple, easy to find ingredients. I didn’t have to go all over the place looking for specialty items. Aldi’s is my favorite grocery store and they stock everything needed to make these scones.

Savory Cheddar-Jalapeno Scones

Before I begin baking, I like to get everything I’m going to need prepped. Dice eight tablespoons cold butter and four ounces sharp cheddar cheese. Also, go ahead and mince three small jalapeno peppers.

Savory Cheddar-Jalapeno Scones

Preheat your oven to 400°F. In a small skillet, saute the jalapenos in 1/2 tablespoon melted butter over medium heat. Cook the peppers, stirring often, until soft, about three minutes. Remove from the heat and allow the peppers to cool.

Savory Cheddar-Jalapeno Scones

Meanwhile, combine two cups flour (minus one tablespoon for coating cheese), one tablespoon baking powder and one teaspoon salt together in a large bowl.

Savory Cheddar-Jalapeno Scones

Add the diced butter to the flour mixture and use either a pastry blender or a fork to cut it in. Continue until you have pea sized butter pieces. Combine two eggs, lightly whipped, with 1/2 cup heavy cream. Add this to the butter/flour mixture and use a wooden spoon to mix until just combined.

Savory Cheddar-Jalapeno Scones Savory Cheddar-Jalapeno Scones

When the jalapenos are cool, add them to the diced cheddar cheese. Coat with the remaining one tablespoon flour.

Savory Cheddar-Jalapeno Scones

Add the jalapeno/cheese mixture to the dough and stir to combine. Turn the dough out onto a well-floured surface. Knead gently for about a minute. I love using my stones for baking scones.

Savory Cheddar-Jalapeno Scones

Press or roll the dough out to about an inch thickness. Use a pizza cutter to cut the scone into eight triangular portions.

Savory Cheddar-Jalapeno Scones

Beat the remaining egg with one teaspoon water to create an egg wash. Brush this over the top of the scone. Place in the oven and cook for 25 minutes or until golden brown.

Savory Cheddar-Jalapeno Scones

These Savory Cheddar-Jalapeno Scones were delicious and surprisingly, not too hot! I have to admit, I would have liked a little more heat. I will definitely add more jalapenos next time! We enjoyed these for breakfast with fried eggs and fruit. What are your favorite scones? I’d love to hear about it below! Enjoy!


Above you will find some of the equipment I used while making this recipe. I love using my Pampered Chef stone for making scones and homemade pizza. I use it for baking cookies too! A good pizza cutter comes in handy for cutting scones into wedges. My Victorinox knives are my favorite and I reach for them first every time! A simple pastry blender makes quick work of working cold butter into flour. I’ve had this model for over a decade and it’s still working great!

Colleen's Homemade Pizza

Colleen’s Homemade Pizza is another great recipe to utilize your baking stones!

Savory Cheddar-Jalapeno Scones

Follow along!
Savory Cheddar-Jalapeno Scones
Savory Cheddar-Jalapeno Scones
Print Recipe
These Savory Cheddar-Jalapeno Scones are melt-in-your-mouth yummy and so easy to make with no fussy, specialty ingredients! Treat yourself today!
Servings Prep Time
8 25 minutes
Cook Time
25 minutes
Servings Prep Time
8 25 minutes
Cook Time
25 minutes
Savory Cheddar-Jalapeno Scones
Savory Cheddar-Jalapeno Scones
Print Recipe
These Savory Cheddar-Jalapeno Scones are melt-in-your-mouth yummy and so easy to make with no fussy, specialty ingredients! Treat yourself today!
Servings Prep Time
8 25 minutes
Cook Time
25 minutes
Servings Prep Time
8 25 minutes
Cook Time
25 minutes
Ingredients
Servings:
Instructions
  1. Dice your cheese, butter and peppers. Cook the peppers in 1/2 tablespoon butter over medium heat about two minutes. Set aside and allow to cool. Preheat oven to 400 degrees F.
  2. Combine the flour, reserve one tablespoon for coating the cheese, baking powder and salt. Use a pastry blender to cut in the diced butter until the butter pieces are pea sized. Mix together the cream and two of the eggs, lightly beaten. Add to the flour mixture and stir until just combined.
  3. Add the peppers to the diced cheese and coat with one tablespoon flour. Add to the dough and stir to combine. Turn the dough out to a well-floured baking stone and knead gently for about a minute. Pat or roll out to an inch thickness. Make an egg wash by combining the remaining egg with one teaspoon water, brush over the top of the scone.
  4. Cut into eight wedges with a pizza cutter. Bake for 25 minutes or until golden brown. Enjoy!
Recipe Notes

For more great breakfast recipes, check out the Breakfast Recipe category!

Recipe adapted from Smitten Kitchen.

Flour Me With Love

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