I made these jalapeno cheddar scones the other day to go with the beef stew we were having for dinner and holy cow man, they were a 10 out of a 10. They were so good in fact, my husband ate two scones with dinner, one later that night, and one for breakfast the next morning.
So seriously, you need these scones in your life. 🙂 Without a doubt, I know I’ll be making these to go with all the Crock pot soups and chili I plan to make this winter.
Savory scones rule!
Savory Jalapeno Cheddar Scones
Ingredients
2 and 1/2 cups, plus 1 tablespoon flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 cup sugar
4 ounces unsalted butter, shredded
1 large egg
1/2 cup sour cream
3 jalapenos, sliced {seeds and all!}
3/4 cup cheddar cheese, grated
1/2 teaspoon dried thyme
1/4 teaspoon fresh ground pepper
Instructions
Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside.
Combine dry ingredients {first 5} in a mixing bowl, reserving the 1 tablespoon of flour for later. Carefully grate frozen butter into flour mixture using the large holes of a box grater. Toss the mixture thoroughly to combine until it resembles a coarse meal {use a pastry cutter or two forks for this, not your warm fingers or they will melt the butter}.
In a separate bowl, whisk sour cream and egg together until smooth. Combine wet and dry ingredients and gently mix. In a separate bowl combine remaining flour, jalapenos, thyme, pepper and the cheese; gently mix again until large dough clumps form. Work the dough with your hands until a ball forms {be patient here because it might take awhile to form, but trust me it does come together}.
Press ball onto a floured surface, pushing down until a circle about 8 inches is formed {the dough should be about 3/4 – 1 inch thick}. Cut into 8 triangles. Place the triangles onto the prepared baking sheet about 1 inch apart. Bake about 18- 20 minutes or until golden. Serve warm.
Bea says
Thanks for the recipe.
Were the scones super hot because of the seeds? I have some j peppers in the freezer so this will go with tonight’s chili crock pot meal.
Mavis Butterfield says
No, not super hot at all. But a nice kick every once in a while, but I wouldn’t say hot.
Wynne says
I was wondering this too. I would taste a piece of pepper first. Jalapenos can vary in spiciness. At our house we’d probably use 3 peppers but include the seeds and ribs from only 1. And we’re not mild-only people.
jj says
Looks Delish. Making Chili for tomorrow and will bake some of these up. Thanks for the recipe will add it to my collection.
Tanya J. says
I just made these tonight! Super easy to make and they are delicious! I agree just the right amount of kick every once in a bite but does not leave your mouth on fire at all. Thank you for sharing the recipe!
Cindy says
I just made these. They were delicious!
Lee Muhl says
Just made these to have with homemade chilli. They were delicious will definitely be adding them to my favourite bakes. Can you freeze them?
Mavis Butterfield says
Yes. I freeze mine all the time. 🙂