Name: Jalapeno Cheddar Scones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 scones
Cuisine: American
Ingredients: 2.5 cups all-purpose flour; 2 tablespoons granulated white sugar; 1 tbsp baking powder; 0.25 tsp salt; 0.75 cup cold salted butter; 0.25 cup fresh jalapeños (remove seeds)*; 1.25 cups cheddar cheese; 0.5 cup buttermilk; 1 egg

From the Cook

1/7

Jalapeno Cheddar Scones

Knead Some Sweets Verified

Kneadsomesweets.com

Ingredients

Warning0 allergens identified

Instructions

Visit Blog

Instructions

Preheat the oven to 400℉. Line a baking sheet with parchment paper.

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Cut the cold cubed butter into the flour mixture using a pastry cutter until the pieces of butter are the size of peas. Fold in the chopped jalapeños and shredded cheese.

In another bowl, whisk together the buttermilk and egg. Add to the flour/butter mixture and gently fold with a spatula until the dough just starts to come together. Turn the contents of the bowl onto the countertop and knead/press the mixture just until the dough comes together.

Shape the dough into 3 even rounds each about 1 inch thick. Cut each round into 4 even wedges using a pizza cutter or large knife and arrange them on the prepared baking sheet. Bake in the preheated oven for 17-20 minutes or until lightly golden. Let cool on the baking sheet for 10 minutes before serving. Enjoy!

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Keep Butter Ice-Cold 🧈
Cut your butter into small cubes and keep it in the freezer until the last moment before mixing; cold butter creates steam pockets that produce light, flaky scones with tender layers.
Don't Overwork the Dough 🙌
Mix the dry ingredients and butter just until the mixture resembles coarse breadcrumbs, then gently fold in wet ingredients with minimal stirring to avoid developing gluten, which toughens the scones.
Dry Your Jalapeños Thoroughly 🌶️
Pat fresh jalapeño pieces with paper towels after dicing to remove excess moisture, preventing soggy scones and ensuring the cheese and peppers distribute evenly throughout the dough.
Chill the Dough Before Baking ❄️
Refrigerate your shaped scones for 15-20 minutes before baking to relax the gluten and allow flavors to meld, resulting in a more tender crumb and better cheese distribution.
Use Fresh Buttermilk for Tanginess 🥛
Ensure your buttermilk is fresh and cold; the acidity reacts with baking powder for optimal rise, and the tangy flavor complements the sharp cheddar and spicy jalapeños beautifully.