Soft, oven-warm Jalapeño Cheddar Scones are full of holes of sharp cheddar cheese, ground pepper and a spicy jalapeño kick.
I don’t care what anyone says; scones are the bomb.
For all the gluten and butter haters out there, I respect you. I really do. But you may have come to the wrong place, as these jalapeño cheddar scones are chock full of salted butter, flour, sharp cheddar cheese and spicy chopped jalapeño peppers.
Speaking of delicious, fattening scones, it was a tradition back in my youth to stop by the local mom and pop health food store in downtown Georgetown and pick up a little package of scone mix to which you only had to add milk.
Was it fine cuisine? Using only the best in French pastry techniques? NOPE. But to a 9-year-old scone lover, it was delicious. Whatever they put in those homemade mixes was crazy good. My mom and I would throw in some chives from the garden and once in a while some sharp cheddar, like we have here.
I always felt so happy when I was mixing that shaggy dough, adding in chives that I had hand-plucked from just outside our backyard window, watching as an unassuming mix of ingredients created something buttery, savoury and tender. Almost perfection.
But these jalapeño cheddar scones take it to the next level. When you add chunks of cheddar straight into the dough without grating it, they melt slowly in the oven, creating little cheesy caves. To die for. Right?!
Plus there’s some fine-ground cornmeal and a dash of pepper to give the scones a slightly rougher texture that suits spicy peppers and sharp cheese.
The scones taste the best straight from the oven, like almost any baked creation. I like to crack them open and smear them with pats of butter, just to add to the delicious fatty taste. That way, you can get a melty taste of peppers and cheese in each bite. If you can avoid temptation, jalapeño cheddar scones taste delicious for breakfast or brunch for about 2-3 more days if you store them in an air-tight container.
Get yo’ jalapeño on!
Check out CK on Instagram! If you try out one of my recipes, tag @CrumbKitchen so I can see your delicious creations. 🙂
Total Cost = $3.86 (Budget breakdown below recipe)
- 2 tbsp olive oil
- 2 medium jalapeno peppers, diced small with some seeds removed
- 2 cups all-purpose flour
- 1 tbsp. finely ground cornmeal
- 1 tbsp. baking powder
- ½ tsp. salt
- ½ cup salted butter, cubed small and very cold
- ¼ pound strong cheddar cheese, cubed small
- 1 tbsp. all-purpose flour
- 2 eggs
- ½ cup heavy/whipping cream, plus 2 tbsp.
- Ground pepper, to taste
- ¼ cup grated cheddar cheese
- In a small pan over medium-high heat, warm olive oil and sauté diced jalapeños until softened and fragrant, about 3 to 5 minutes. Place in fridge to cool.
- Meanwhile, in a large bowl whisk flour, cornmeal, baking powder and salt. Add in the cold butter cubes and work in with your fingers or a pastry cutter until mixture resembles coarse meal with pea-sized pieces of butter; set aside in fridge.
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper; set aside.
- Once the jalapeños are cool to the touch, toss with the cubed cheese and 1 tbsp. of flour; set aside.
- In a small bowl, whisk the eggs and ½ cup cream. Pour into the butter/dough mixture and mix with a fork until almost incorporated. It's okay if the dough isn't sticking together fully. If it's too dry, add 1 tbsp. of cream. Mix in the jalapeño and cheese mixture and incorporate.
- Turn dough out onto a very lightly floured surface and knead for 30 seconds until it forms a cohesive ball. Flatten into a thick circular disk about 2 inches thick and cut out 2-3 inch circles using a glass or a cookie cutter. Re-use the scraps to make new circles. Refrigerate on a plate for 10 minutes.
- Place refrigerated scones on the prepared baking sheet. Brush with the remaining 2 tbsp. cream and sprinkle with ground pepper, to taste. Add a pinch of grated cheddar cheese to the tops of each scone. Bake for 20-24 minutes, until lightly brown.
Adapted from Joy the Baker.
2 tbsp olive oil = $0.10
2 medium jalapeno peppers = $0.60
2 cups all-purpose flour = $0.24
1 tbsp. finely ground cornmeal = $0.05
1 tbsp. baking powder = $0.10
1/2 tsp. salt = $0.01
1/2 cup salted butter = $0.43
1/4 pound strong cheddar cheese = $1.05
1 tbsp. all-purpose flour = $0.01
2 eggs = $0.30
1/2 cup heavy/whipping cream, plus 2 tbsp. = $0.52
Ground pepper, to taste
1/4 cup grated cheddar cheese = $0.45