These Jalapeno Cheddar Scones might be cut smaller than my usual sweet scone, but they are mighty in taste and loaded with cheddar and jalapeno flavor! They also happen to be a very popular family favorite that I love to serve with dinners!
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Instructions
Preheat your oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper or a silicone baking mat. *See notes for best baked scones.
In a large bowl, add 2 ¼ cups all-purpose flour, 3 teaspoons baking powder, and ½ teaspoon salt then whisk to combine.
Cut the 6 tablespoons of cold, cubed butter into the flour mixture using a pastry blender, a set of butter knives (cut in a criss-cross motion), a fork, or your fingertips. Continue until you achieve a fine crumble that is about pea-sized.
Add the 1 cup grated cheddar cheese (mild or sharp cheddar are both excellent!) and ½ cup of diced pickled jalapeno slices and stir them into the flour mixture.
Pour in the ¾ cup whole milk (or 2% milk) and gently combine with the dry ingredients. Work until the flour is just incorporated, being careful to not over-mix the dough.
Transfer the scones dough to a lightly floured working surface and pull the dough together. Shape into a rectangle, or the standard round. *I'm using the rectangle to shape my scones into 12 smaller portions, a round will yield 8 normal size scones.
Cut the rectangle in half lengthwise, then each half into 3 square portions and each of those squares into halves that are triangle shaped. Or cut a round into 8 portions, pizza-style. Transfer the cut scones to your prepared baking sheet.
Bake at 375 degrees F (190 degrees C) for 16-18 minutes, or until the bottom is just beginning to brown and the tops are still pale.
Remove from the oven when done and allow the scones to set on the baking sheet for 5 minutes. Transfer to a wire cooling rack to cool completely or serve warm.
Notes
Your best baked scones result from chilling the dough before baking. Place the cut scones onto your prepared baking sheet and chill them in the refrigerator for 30 minutes, or in the freezer for 15 minutes.