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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
