Cheddar & Jalapeño Scones

10 Jul


Growing up, my mom rarely used the oven during the summer. With the often sizzling summer days in San Diego, she wisely concluded that there was no need to make the house any warmer. I, however, seem to lack her wisdom. Because even though it’s been inching toward the 90’s for the last several days, I can’t seem to keep myself from making our small apartment a few degrees hotter by baking one thing or another. My poor, sweaty husband. But at least he got these yummy baked goodies in return.

These scones can easily be made into biscuits instead. I’ve also tossed in some bacon pieces or even chives when I’m looking to mix things up. If you’re worried about the scones being too spicy, remove the seeds from your jalapeño peppers before cutting them. You can also substitute regular milk for the cream if that’s all you have on hand, but the cream does help keep the scones moist.

Cheddar & Jalapeño Scones

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick) cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1 1/2 cups sharp Cheddar cheese, diced (can also use Pepper Jack or Monterey Jack cheese)
2 small jalapeño peppers, minced


  1. Preheat oven to 400°F. Grease a baking sheet or cover it with parchment paper; set aside.
  2. In a small skillet, melt 1/2 tablespoon of butter and cook the jalapeños in it until soft, about two minutes. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour.
  3. Combine the flour with the baking powder and salt. Cut the butter into the flour mixture with a pastry blender until the butter bits are nearly pea sized.
  4. Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.
  5. Turn out the dough onto a well-floured surface and knead gently for about one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter.
  6. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on prepared baking sheet. Bake for 25 minutes or until golden brown.

Adapted from SmittenKitchen



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