Save A bold, savory scone packed with gooey cheese, spicy jalapeños, and a hint of sweetness: perfect for brunch or as a zesty snack.
I first made these scones for a weekend brunch with friends. The combination of melty cheese and jalapeño packed a punch that had everyone reaching for seconds. It quickly became my go-to recipe for days when I craved something bold and comforting.
Ingredients
- All-purpose flour: 2 1/2 cups (315 g)
- Granulated sugar: 1/4 cup (50 g)
- Baking powder: 1 tbsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Smoked paprika: 1/2 tsp
- Sharp cheddar cheese: 1 1/4 cups (140 g), shredded
- Pepper jack cheese: 1/2 cup (50 g), shredded
- Fresh jalapeños: 3–4, seeded and finely diced (about 1/2 cup)
- Unsalted butter: 1/2 cup (115 g), cold and cubed
- Eggs: 2 large
- Buttermilk: 2/3 cup (160 ml)
- Vanilla extract: 1 tsp
- Heavy cream: 2 tbsp (for brushing)
- Shredded cheddar cheese: 1/4 cup (30 g)
- Jalapeño: 1, sliced into rings (optional, for garnish)
Instructions
- Prep Oven and Sheet:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and smoked paprika.
- Cut in Butter:
- Add cold, cubed butter. Cut it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Add Cheese & Jalapeños:
- Fold in shredded cheeses and diced jalapeños.
- Combine Wet and Dry:
- In a separate bowl, whisk eggs, buttermilk, and vanilla extract together. Pour into the dry mixture and stir gently until just combined. Do not overmix.
- Shape and Portion:
- Turn the dough onto a lightly floured surface. Gently pat into a 1-inch thick round.
- Cut and Arrange:
- Cut the dough into 8 wedges and transfer to the prepared baking sheet, spacing them apart.
- Topping:
- Brush the tops with heavy cream. Sprinkle with extra cheddar and garnish with jalapeño rings if desired.
- Bake:
- Bake for 20–22 minutes, or until golden and cooked through. Cool on a rack for 10 minutes before serving.
Pin it This recipe always brings out smiles in my family, especially when we gather for a lazy Sunday breakfast. My kids love swirling extra cream cheese on their warm scones, turning snacktime into a playful occasion.
Flavor Pairings
These scones taste delicious when paired with a dry Riesling or a cold wheat beer. For a sweeter bite, try a touch of honey or jam to balance the spice.
Tool Recommendations
Use a pastry cutter for butter, a large mixing bowl for easy preparation, and parchment paper for fuss-free clean-up. Sharp knives help with precisely slicing jalapeños and portioning dough.
Nutrition & Allergens
Each scone is about 330 calories with 18 g fat, 32 g carbohydrates, and 10 g protein. Contains wheat, milk, and eggs—be mindful of allergies before serving.
Pin it Serve these scones warm with butter or cream cheese. They are best enjoyed fresh but freeze well for quick snacks!
Frequently Asked Questions
- → How can I make these scones extra spicy?
Add a pinch of cayenne pepper to the dough, or use extra jalapeños for more heat.
- → What cheese varieties work best?
Sharp cheddar and pepper jack add flavor, but try smoked gouda or Monterey Jack for unique twists.
- → Can I substitute buttermilk?
Yes, plain yogurt or sour cream will keep the scones moist and tender if you don't have buttermilk.
- → What’s the best way to garnish before baking?
Brush each scone with cream, top with shredded cheddar, and add jalapeño rings for color and flavor.
- → Are these scones suitable for vegetarians?
Yes, these are vegetarian, though they do contain dairy and eggs, so check for allergies.
- → How should I serve the scones?
Serve warm with a dab of butter or cream cheese; they pair well with dry white wine or wheat beer.