Jalapeno Cheddar Scones

Cassie *


I found this recipe on " Cooking with Kay" these are delicious! They are really moist and creamy. I am making them again tonight. I will update the picture.

This picture is mine, and these are delicious!

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★★★★★ 2 votes
20 Min
25 Min


2 c
all purpose flour
1 Tbsp
baking powder
1 tsp
8 Tbsp
(1 stick or 4 ounces) cold butter, diced
1/2 c
heavy cream
eggs, divided
1/4 lb
sharp cheddar cheese, diced
2 small
jalapeno peppers, minced


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1Preheat oven to 400°F.

In a small skillet, melt 1/2 tablespoon of butter and saute the jalapenos 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.

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2Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized.

I used my food processor for the butter and flour, then finished mixing in a bowl.

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3Lightly 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 jalapeno mixture to the dough and mix until everything is incorporated.

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4Turn out the dough onto a well-floured surface and knead gently for less than 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.

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5Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown. I used parchment paper and they slid right off.

6These oozed in cheese and so moist! Yummy!

About this Recipe

Course/Dish: Other Breads