Jalapeno Cheddar Scones

This jalapeno and cheddar recipe will give you scones with a crusty but delicate exterior and a tender, moist interior. With only five main ingredients (plus your add-ins of choice), these are simple enough to make often and when you need something wholesome and hearty in a pinch.

They are the perfect side for comfort dishes or on their own as a quick meal or snack. Scones also freeze exceptionally well for later also, so make a big batch.

With the explosion of gourmet coffee and espresso in the last few years, sweet treats like muffins and scones have also gained popularity. Every coffee shop and bakery has several versions to choose from that are the perfect complement to breakfast and a caffeinated beverage.

But I tend to gravitate towards a more savory snack, which is why I LOVE this easy jalapeno cheddar scone recipe! I was surprised to find that my daughter also opted for this savory version over my sweet blueberry cream cheese scones too!

Scones originated in the United Kingdom in the 1500’s and were mostly eaten at 4 o’clock tea time in those days. In modern times, savory scones have appeared as an accompaniment to soups, stews, chili, roasts, and casseroles – any meal that begs for bread-dunking!

🥘 Ingredients

Grab your pantry staples, pickled jalapenos, and grate some of your favorite cheddar to whip these tender scones up in no time.

• All-Purpose Flour – The bulk of most baking, and part of what makes scones so tender and flaky when layered with fat!
• Baking Powder – For making the scones rise which gives the scones their usual tender, fluffy interior.
• Salt - Just a bit of salt to enhance the scone flavors!
• Butter – 6 tablespoons of cold, cubed butter is needed to add the fat content - which helps to make the perfect scone!
• Cheddar – Any cheese would work, but cheddar is the perfect combo with jalapenos! Use freshly grated cheese rather than packaged pre-shredded cheese - which doesn't melt as well and makes your scones greasy.
• Pickled Jalapeno Slices – Make your own or find them in the olive and pickle aisle at your local grocery store.
• Whole Milk – You can also use heavy cream for a richer taste but avoid using anything thinner than whole milk (skim, 1%, or 2% milk) because the scones will be flat and dry.

More grated cheddar and jalapenos can be added to the tops of the scones before baking if desired. It makes a very nice-looking scone.

📖 Variations

Some more amazing savory scone ingredients to swap out for a tasty change:

• Bacon cheddar scones - which make a very yummy breakfast! I use this combination in many recipes, including my tasty cheese and bacon turnovers.
• Goat cheese and chives - delicate flavors that stand out well in tender scones.
• Spinach and feta - a wonderful combination (that I prefer baby leaf spinach for).
• Parmesan and fennel - rich Parmesan cheese flavor is surprisingly tasty in combination with ground fennel.

🔪 How To Make Jalapeno Cheddar Scones

No need to preheat your oven yet! See my tips above to bake up the BEST scones ever!

1. Preheat your oven to 375 degrees F (190 degrees C). Then prepare a baking sheet with parchment paper or use a silicone baking mat. *See notes above and in the recipe card for tips on baking the best scones. If following along with the recommended chill time, preheat your oven after chilling the scones.
2. Whisk together the all-purpose flour, salt, and baking powder. Stir just to combine.
3. Add cold, cubed butter and cut it into the flour mixture. A pastry blender works great, but two butter knives (used in a criss-cross motion), a fork, or even your fingertips will get the job done. Cut until the mixture has a fine, crumbly texture.
4. Next add the grated cheddar cheese (sharp, medium, or mild cheddar are all delicious!) and diced, pickled jalapenos. Stir both into the flour mixture.
5. Pour in the whole milk and lightly mix with the dry ingredients. Be careful to not over-mix the dough, just enough until the flour is fully moistened.
6. Place the dough on a lightly floured working countertop or cutting board and gently knead it into a rectangular or round shape. **I used a rectangle shape and cut my scones into 12 smaller portions. A round will yield 8 normal size scones.
7. Cut the rectangle in half lengthwise, then divide each half into 3 square portions. Then slice the squares diagonally into halves for triangle shapes. If using a round, cut into 8 pieces, pizza-style. Transfer the cut dough to your baking sheet.
8. Bake the scones at 375 degrees F (190 degrees C) for 16-18 minutes. Check the bottoms and remove the scones when they are just beginning to brown, but the tops are still a pale, light color.
9. Remove from the oven, and let the scones rest on the baking sheet for 5 minutes. Then transfer to a cooling rack or serve warm.

These scones are a hearty breakfast with quick microwave scrambled eggs or my California omelet and delicious served warm, slathered in butter. The melted cheese and slight heat of jalapeno is the perfect combo.

💭 Angela's Pro Tips & Recipe Notes

• For the best results when baking scones, chill the prepared dough before baking. Place them right on the baking tray and pop into the refrigerator for 30 minutes, or the freezer for 15 minutes.
• Pastry flour will yield the lightest scones ever. This flour has a lower protein content than all-purpose flour and is one that I have to order online - I have yet to find it in a local grocery store.
• Before starting, cube the 6 tablespoons of butter and set them into a freezer-safe plastic storage container. Leave the cubed butter in the freezer for a few minutes until ready to combine into the dry ingredients.
• Freshly grated cheese melts so much better than packaged pre-shredded cheese. The packaged variety is coated to prevent clumping and makes for a greasier scone.

🥡 Storing & Reheating

Allow your scones to cool completely before storing any leftovers. With the addition of cheese, they should be stored in the refrigerator or freezer.

To store leftovers in the refrigerator, place them into an airtight container or wrap them individually in plastic cling film. Refrigerated scones are best enjoyed within 1-2 days after baking.

Freeze

There are two options for freezing, either freeze the dough prior to baking or store your baked scones. Personally, I feel that the best way to freeze scones is to freeze them unbaked.

To freeze unbaked scone dough, place the shaped and cut scones onto a baking sheet. Transfer them into the freezer and freeze completely. Place the frozen shaped dough into an airtight freezer container or freezer storage bag.

Place frozen scone dough on the countertop to warm while your oven preheats. Bake as directed above with the exception that you'll need to add about 2 minutes to the baking time when baking from frozen.

To freeze baked scones, simply place the scones into an airtight freezer container or freezer storage bag. In a container, I like to use a sheet of parchment paper between the layers of scones. When in a bag, I prefer that the scones be individually wrapped.

To thaw, simply set the scones out at room temperature. Warm in the microwave at half power in 15-second increments before serving, if desired.

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