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.
(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.
Jalapeño Cheddar Scones Recipe
First of all, can anything truly be bad when made with jalapeños and cheddar cheese? The answer is no.
Now, I was raised on spiciness (and with the belief system that the spicier it is, the better it is), so I was tempted to add more jalapeño pepper to these scones, but I found that just 1/4 cup of diced pepper added the perfect kick without going overboard. If you really don’t like spice (but enjoy the flavor of jalapeño pepper), I recommend removing the seeds.
Make sure your cheddar cheese is sharp! OK, it’s not an absolute necessity, but I do think it makes these scones more flavorful and awesome.
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 an affiliate link to the pastry cutter I have and love), you can use a fork or even your fingers.
Lightly beat two of the eggs with buttermilk and add to the flour mixture, along with the shredded cheese and diced jalapeño.
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 3/4′ 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 1/2″ biscuit cutter (here’s an affiliate link for a great set of fluted biscuit cutters in various sizes). Place scones on prepared baking sheet.
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.
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.
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.
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.
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!
Jalapeño Cheddar Scones
- 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
- Pre-heat oven to 400 degrees and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar, salt, and pepper.
- Cut in chilled butter with a pastry cutter or fork (or your fingers) until butter is in pea-sized pieces. In a small bowl, lightly whisk together 2 of the eggs and the buttermilk add it to the flour mixture with cheddar and jalapeño. Mix together using a wooden spoon until combined.
- On a lightly floured surface, knead the dough for about 30 seconds. Pat into a round that's about 3/4" 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 1/2" biscuit cutter. Place scones on prepared baking sheet.
- Lightly whisk remaining egg in a small bowl. Brush the tops of scones with egg.
- Bake for 17-20 minutes, until scones are turning golden brown. Let cool on pan for a couple minutes before moving to wire racks to cool completely or enjoying warm.