Jalapeño & Cheddar Scones

Jalapeño & Cheddar Scones

You can’t beat the classic combination of cheddar and jalapeños. These scones are a little bit spicy, a little bit cheesy, a lotta bit mouthwateringly delicious. Recipe provided by chef & cookbook author Kate McMillan.

  • prep
  • cook
  • 8 servings


  • 5 Tbsp unsalted butter, divided

  • 2 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/4 tsp freshly ground pepper

  • 3/4 cup grated cheddar cheese

  • 1/2 cup Lindsay Jalapeños, drained, patted dry with a paper towel and roughly chopped

  • 2 Tbsp fresh cilantro, chopped

  • 2/3 cup whole milk

  • Fresh cracked pepper

Cooking Directions

  1. Cut 4 tablespoons butter into small pieces and chill in the refrigerator for at least 10 minutes.

  2. Preheat the oven to 425°F and line a baking sheet with parchment paper.

  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt and pepper. Using two knives or your fingers, quickly cut the butter into the flour until it is the size of peas. Using a wooden spoon, stir in the cheese, jalapeños and cilantro.

  4. Make a well in the center of the four mixture and pour in the milk. Stir together just until mois-tened and then turn out onto a floured work surface.

  5. Gently knead together and then form into an 8-inch round. Cut the dough into 8 equal triangles and transfer to the prepared baking sheet.

  6. Melt the remaining 1 tablespoon of butter and brush the tops of the scones. Bake the scones until they are golden brown, about 18 minutes. Cool slightly and serve at once.