Name: Jalapeño Cheddar Scones
Prep time: 15 min
Cook time: 20 min
Ingredients: 2 cups all-purpose flour; 1 Tbsp baking powder; 1/2 Tbsp granulated sugar; 1 tsp salt; 1/2 tsp black pepper; 1/2 cup (1 stick) unsalted butter (chilled and cut into cubes); 1/2 cup buttermilk; 3 large eggs (divided); 1 cup shredded sharp cheddar cheese; 1/4 cup diced jalapeño pepper

Think scones are dry and boring? Think again! These Jalapeño Cheddar Scones are moist and cheesy and have just a little kick. They're perfect for enjoying as a side or a snack, but also make a delicious brunch when topped with an egg.

Close-up of a jalapeño cheddar scone on a white plate with recipe title at top of image.

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Ingredients
🌶️ How spicy are these?
How to make
⏲️ How to store
📖 Recipe
💬 Comments

(This recipe for Jalapeño Cheddar Scones was originally published in October 2009, but was updated with new photos and content in 2020).

Does anyone actually know what the difference is between biscuits and scones? I feel like most people would say scones are dry and hard and biscuits are light and fluffy.

But that's just because scones have a bad name! In all my research, I've learned that there's not much of a difference between biscuits and scones aside from the fact that scones are often made with eggs and biscuits are not. And in my personal scone experience, they can be just as moist and flavorful as biscuits. Especially when you add in deliciousness like jalapeño peppers and cheddar cheese.

I made these jalapeño cheddar scones years ago and decided it was time to revamp the recipe and take some new photos. And then come back to convince you that scones should not be looked down upon and should be embraced wholeheartedly.

Ingredients

Scones are easy to make and don't require too many ingredients, even when you're making delicious flavored scones!

Here's everything you need for this jalapeño cheddar version (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):

All-purpose flour
Baking powder
Granulated sugar
Black pepper
Unsalted butter
Buttermilk
Large eggs
Shredded sharp cheddar cheese
Diced jalapeño pepper

🌶️ How spicy are these?

In my opinion, these have the perfect amount of heat without going overboard!

I was raised on spiciness (and with the belief system that the spicier it is, the better it is), so I was actually tempted to add more jalapeño pepper to these scones, but I find that just ¼ cup of diced pepper adds the perfect kick without being extra spicy.

If you really don't like spice (but enjoy the flavor of jalapeño pepper), I recommend removing the seeds before adding to the scone dough.

I also recommend using a sharp cheddar cheese as that helps mellow out the jalapeño heat a bit.

How to make

I simplified the scone dough from the last time I made this recipe, so it's even easier to make.

Simple, whisk together flour, baking powder, sugar, salt, and pepper in a large bowl.

And cut in chilled butter cubes with a pastry cutter until butter is in pea-sized pieces. If you don't have one (here's the the pastry cutter I have and love), you can use a fork or even your fingers.

Overhead view of flour mixture with butter cut in.

Lightly beat two of the eggs with buttermilk and add to the flour mixture, along with the shredded cheese and diced jalapeño.

Overhead view of flour mixture with shredded cheddar, diced jalapeño and beaten eggs poured in.

And stir into the flour mixture until combined.

Now, sprinkle some flour on a flat surface and knead the dough for about 30 seconds.

Pat into a round that's about ¾' thick. Using a biscuit cutter or the top of a drinking glass, cut as many scones as you can from the dough.

I got 10 scones with a 2 ½" biscuit cutter (here's an affiliate link for a great set of fluted biscuit cutters in various sizes). Place scones on prepared baking sheet.

Dough flattened out with biscuit cutter on it.

If you don't have a biscuit cutter or a drinking glass you want to use, you can probably just form the scones with your hands.

But I love the fluted edges!

Place scones on parchment paper-lined baking sheet.

Scones with egg wash on parchment paper-lined baking sheet.

Beat the remaining egg and brush the scones with it. Pop them in the oven at 400 degrees for about 17-20 minutes, until they're turning golden brown.

And golden brown they were. This is seriously the level of golden brown I strive for with all my scones.

Overhead view of a jalapeño cheddar scone on a white plate with rack with more scones and jalapeño pepper in the background.

If you are skeptical about scones, please make these jalapeño cheddar scones and they will stop your skepticism in its tracks.

These are flaky and buttery and so, so flavorful. Nothing at all like what I think most people imagine scones to be.

⏲️ How to store

Once the scones are completely cooled, I recommend storing them in an airtight container at room temperature. When stored this way, they should stay fresh for 2-3 days.

You can also feel free to store them in an airtight container (or individually wrapped in plastic wrap or aluminum foil) in the fridge for about a week.

And if you wrap each scone individually in plastic wrap and put them in a large freezer bag or airtight container, you can freeze them for about 3 months.

I love eating scones for snack, but they are also a lovely side for chili or soup or really any fall or winter meal.

And I'm also a huge fan of eating jalapeño cheddar scones for breakfast/brunch. Just top with an egg and a side of bacon and I'm in heaven.

Close-up of a jalapeño cheddar scone on a white plate.

But it's going to be tough tearing myself away from these jalapeño cheddar scones.

Do scones have a bad name in your mind?

If you're looking for more scones that will change your mind about scones, check out my Chai Carrot Cake Scones and my Grapefruit Honey Yogurt Scones. I also really want to make these Chocolate Chip Scones from Nourish and Fete!

📖 Recipe