Cheddar Jalapeño Scones Recipe

Introduction

These Cheddar Jalapeño Scones combine a flaky, tender texture with a spicy kick, making them a perfect savory treat. Easy to make and full of flavor, they’re ideal for breakfast, snacks, or alongside a warm soup.

Ingredients

• 1 cup All-Purpose Flour
• 1/2 tablespoon Baking Powder
• 1/4 teaspoon Smoked Paprika
• 1/4 teaspoon Chili Powder
• 1 pinch Salt
• 1/2 cup Shredded Sharp Cheddar Cheese
• 1 Jalapeño Pepper
• 10 tablespoon Almond Milk
• 1 tablespoon Butter

Instructions

1. Step 1: Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with a silicone mat or parchment paper.
2. Step 2: In a large mixing bowl, whisk together the all-purpose flour, baking powder, smoked paprika, chili powder, and salt to aerate the mixture. Add the shredded sharp cheddar cheese, finely chopped jalapeño pepper, and almond milk. Stir gently until the dough just comes together into a soft ball.
3. Step 3: Turn the dough out onto a well-floured surface. Using floured hands, bring it together into a ball, then pat into a flat disc about 1/2 inch thick. With a floured bench scraper or knife, cut the disc into 8 equal wedges and place them onto the prepared baking sheet.
4. Step 4: Bake for about 15 minutes until the scones are puffy and golden, with crispy cheddar edges. Remove from the oven and immediately brush the tops with melted butter. Allow to cool for a few minutes on the baking sheet, then transfer to a rack for a couple more minutes before serving. Enjoy warm!

Tips & Variations

• For less heat, remove the seeds and membranes from the jalapeño before chopping.
• Swap almond milk for regular milk or buttermilk for a richer flavor.
• Add chopped green onions or fresh herbs like chives for added freshness.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. Reheat gently in a warm oven or toaster oven to restore crispness. For longer storage, freeze baked scones wrapped tightly for up to 1 month, then thaw and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute sharp cheddar with other flavorful cheeses like gouda, pepper jack, or even a smoked cheese to keep the savory depth.

How spicy are these scones?

The heat depends on the jalapeño and whether you include the seeds. Removing seeds reduces the spiciness, making it mild and enjoyable for most palates.

Cheddar Jalapeño Scones Recipe

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★★★★★

4.9 from 308 reviews

• Author: Jake
• Total Time: 25 minutes
• Yield: 8 scones 1x
• Diet: Vegetarian

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Description

These Cheddar Jalapeño Scones are a savory and spicy treat perfect for breakfast or a snack. Crisp on the outside and soft inside, they combine sharp cheddar cheese with fiery jalapeños and a hint of smoky paprika. Made with almond milk and butter, these scones bake to a golden perfection, offering a delightful balance of cheesy flavor and subtle heat.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup All-Purpose Flour
• 1/2 tablespoon Baking Powder
• 1/4 teaspoon Smoked Paprika
• 1/4 teaspoon Chili Powder
• 1 pinch Salt

Wet Ingredients

• 10 tablespoon Almond Milk
• 1 tablespoon Butter (for brushing)

Other Ingredients

• 1/2 cup Shredded Sharp Cheddar Cheese
• 1 Jalapeño Pepper, finely chopped

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with a silicone mat or parchment paper to prevent sticking and ensure easy cleanup.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, smoked paprika, chili powder, and a pinch of salt to evenly distribute the leavening agent and spices, creating a well-aerated base for your scones.
3. Add Wet Ingredients and Cheese: Stir in the shredded sharp cheddar cheese, finely chopped jalapeño pepper, and almond milk just until the dough comes together into a soft, slightly sticky ball. Avoid overmixing to keep the scones tender.
4. Shape and Cut Dough: Turn the dough onto a clean, floured surface. Gently bring it into a ball with floured hands, then pat it into a 1/2-inch thick flat disc. Use a floured bench scraper to cut the disc into 8 equal wedges. Transfer the wedges carefully onto the prepared baking sheet.
5. Bake Scones: Place the baking sheet in the oven and bake for about 15 minutes, or until the scones are puffed, golden, and the cheddar edges are crispy.
6. Butter Brush and Cool: Remove the scones from the oven and brush them immediately with melted butter. Let them cool on the baking sheet for a couple of minutes before moving them to a cooling rack to cool slightly. Serve warm and enjoy their cheesy, spicy flavor.

Notes

• For less heat, deseed the jalapeño before chopping.
• Use cold butter in the dough for flakier scones; here butter is used for brushing.
• Almond milk can be substituted with any other milk or a dairy-free alternative as preferred.
• Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
• Serve these scones warm for best flavor and texture.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Cheddar Jalapeño Scones, savory scones, spicy scones, breakfast scones, cheese scones, quick scones