Cheddar Jalapeno Scones

We got a somewhat decent snowfall last night of about 4 inches and I just have to keep telling myself that Spring is around the corner. That meant that there was going to be some shoveling to do this morning (by poor Marc…I make the food and hot cocoa). It also needed to be a big cleaning day today around the house, so to fuel us both up it was time for a big hearty breakfast before we started. I made a big platter of scrambled eggs with breakfast sausage and to go with it I decided to make these incredible, savory cheddar jalapeno scones. The basis was my Mom’s recipe for her sweet scones that everyone goes nuts for when she makes them. I just gave them a big old turn into the savory realm with a little heat to warm us up in the cold!

I loved the slight heat the diced jalapeno gave to these cheddar jalapeno scones! Just one did the trick.
I loved the slight heat the diced jalapeno gave to these cheddar jalapeno scones! Just one did the trick.
To make the dough I whisked together flour, baking powder, salt, chili powder and cumin in a big mixing bowl to aerate it. The diced jalapeno, lots of cheddar cheese and almond milk were gently stirred in next just until I had a soft dough form. The most important thing with these cheddar jalapeno scones was to not over work the dough.
To make the dough I whisked together flour, baking powder, salt, chili powder and cumin in a big mixing bowl to aerate it. The diced jalapeno, lots of cheddar cheese and almond milk were gently stirred in next just until I had a soft dough form. The most important thing with these cheddar jalapeno scones was to not over work the dough.
I turned out that dough onto my clean, well floured surface. I didn't even knead it so that it wouldn't be overworked. I just gently pressed it out into a disc that was about 1/2 an inch thick.
I turned out that dough onto my clean, well floured surface. I didn’t even knead it so that it wouldn’t be overworked. I just gently pressed it out into a disc that was about 1/2 an inch thick. The dough was really sticky so lightly flouring my hands helped in pressing it out.
I took that disc and cut it with my floured pastry cutter into eight equal wedges. The cheddar jalapeno scones were looking perfectly imperfect and craggy!
I took that disc and cut it with my floured bench scraper into 8 equal wedges. The cheddar jalapeno scones were looking perfectly imperfect and craggy! Then they just had to bake for 15 minutes to puff up and make the cheese all melty.

When they were done, I brushed them all with melted butter while they were still hot. They just absorbed it and became even more luscious! Then I served them immediately with the eggs and sausage I made while they baked. It was such a hearty, comforting breakfast before braving a day of snow shoveling and cleaning! We ate the remaining cheddar jalapeno scones throughout the day to keep us going. The heat from the jalapeno against the creamy sharp cheddar made for such a perfect bite. Best of all, they were not hard at all to put together! Enjoy the handy printable, friends!

Cheddar Jalapeno Scones
Cheddar Jalapeno Scones
Cheddar Jalapeno Scones
Cheddar Jalapeno Scones

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Cheddar Jalapeno Scones
Cheddar Jalapeno Scones
Prep Time
15 mins
Cook Time
16 mins
Total Time
31 mins
 
Course: Breakfast
Servings: 8 scones
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 1 cup 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 whole jalapeno pepper seeded and diced
  • 1/2 cup + 2 tablespoons almond milk
  • 1 tablespoon butter melted, for brushing on top
Instructions
  1. Pre-heat the oven to 400 degrees and line a baking sheet with a silicone mat or parchment paper. In a large mixing bowl whisk together the flour, baking powder, smoked paprika, chili powder and salt to aerate the mixture. Then add in the cheddar, jalapeno and almond and stir it all just until it comes together into a soft dough.
  2. Turn the mixture out onto a clean, well floured surface and bring it together into a ball with your floured hands. Then pat it down into a flat disc that is about 1/2 an inch thick. Use a floured bench scraper to cut the disc into 8 equal wedges, and transfer those wedges to the prepared baking sheet.
  3. Bake the scones for about 15 minutes, until puffy and golden. The cheddar will be crispy on the edges. Take them out and brush them all with the melted butter while they are still hot. Let them cool for a couple of minutes on the tray before transferring them to a rack to cool for another couple of minutes. Enjoy immediately!

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