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jalapeno cheddar scones

(2 ratings)
Recipe by
Cassie *
Somewhere, PA

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!

(2 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 25 Min

Ingredients For jalapeno cheddar scones

  • 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
  • 3
    eggs, divided
  • 1/4 lb
    sharp cheddar cheese, diced
  • 2 sm
    jalapeno peppers, minced

How To Make jalapeno cheddar scones

  • 1
    Preheat 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.
  • 2
    Combine 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.
  • 3
    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 jalapeno mixture to the dough and mix until everything is incorporated.
  • 4
    Turn 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.
  • 5
    Make 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.
  • 6
    These oozed in cheese and so moist! Yummy!

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