Cheddar Jalapeño Scones Recipe

Introduction

Cheddar Jalapeño Scones offer a delightful balance of sharp cheese and a gentle kick of heat. These tender, flaky scones are perfect for breakfast or a savory snack any time of day.

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 tablespoons 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 flour, baking powder, smoked paprika, chili powder, and salt to aerate the mixture. Add the shredded cheddar cheese, finely chopped jalapeño pepper, and almond milk. Stir gently until the dough just comes together.
3. Step 3: Turn the dough onto a clean, well-floured surface. Use floured hands to form it into a ball, then gently pat it down into a flat disc about 1/2 inch thick. With a floured bench scraper or knife, cut the disc into 8 equal wedges and transfer them to the prepared baking sheet.
4. Step 4: Bake for about 15 minutes until the scones are puffy and golden, with crispy cheddar edges. Brush the warm scones with melted butter immediately after removing from the oven. Let them cool on the tray for a few minutes, then transfer to a rack to cool slightly before serving. Enjoy while warm!

Tips & Variations

• For milder heat, remove the jalapeño seeds and membranes before chopping.
• Try swapping almond milk for regular milk or buttermilk if preferred.
• Add a teaspoon of honey or sugar for a subtle sweetness to balance the spice.
• Use sharp white cheddar for a tangier flavor, or a smoked cheddar for extra depth.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. To keep them fresh longer, freeze the scones in a sealed bag for up to one month. Reheat gently in a warm oven or toaster oven to restore crispiness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these scones dairy-free?

Yes, this recipe already uses almond milk, which is dairy-free. Just ensure your butter is a dairy-free alternative if needed, or brush with a little oil instead.

How spicy are these scones?

The heat level depends on the jalapeño used. Removing seeds and membranes will reduce spiciness, while leaving them intact will make the heat more pronounced. You can adjust to your liking.

Cheddar Jalapeño Scones Recipe

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★★★★★

4.8 from 124 reviews

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

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Description

These Cheddar Jalapeño Scones are a flavorful and spicy twist on traditional scones, featuring sharp cheddar cheese and fresh jalapeño peppers. Perfect as a savory snack or breakfast treat, they are quick to prepare and baked to golden perfection, with a buttery finish that enhances their rich taste.

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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 & Others

• 1/2 cup Shredded Sharp Cheddar Cheese
• 1 Jalapeño Pepper, chopped
• 10 tablespoons Almond Milk
• 1 tablespoon Butter, melted (for brushing)

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Instructions

1. Preheat and Prepare Baking Sheet: Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, smoked paprika, chili powder, and salt. This aerates the mixture to ensure a light texture.
3. Add Cheese, Jalapeño, and Almond Milk: Stir in the shredded sharp cheddar cheese, chopped jalapeño pepper, and almond milk just until the dough comes together into a soft ball. Avoid overmixing to keep the scones tender.
4. Shape the Dough: Turn the dough onto a clean, well-floured surface. Use floured hands to form it into a ball, then gently pat it down into a flat disc about 1/2 inch thick. Use a floured bench scraper or knife to cut the disc into 8 equal wedges.
5. Arrange and Bake: Place the wedges on the prepared baking sheet spaced evenly apart. Bake in the preheated oven for about 15 minutes, until the scones are puffy, golden, and the cheddar is crispy on the edges.
6. Butter and Cool: Remove the scones from the oven and immediately brush the tops with melted butter while still hot. Let cool on the baking tray for a couple of minutes before transferring to a wire rack to cool slightly. Serve warm for the best flavor.

Notes

• Make sure to finely chop the jalapeño for even distribution and mild heat.
• You can adjust the heat by removing seeds from the jalapeño if a milder flavor is preferred.
• Use cold almond milk to help keep the dough light and flaky.
• For a dairy-free option, substitute butter with a vegan alternative.
• Serve these scones warm for the best texture and flavor.

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

Keywords: cheddar jalapeño scones, savory scones, spicy scones, breakfast scones, baked scones, cheddar cheese scones