Spicy, Cheesy, and Completely Irresistible: Jalapeño Cheddar Scones
Who says scones have to be sweet? These jalapeño cheddar scones bring the perfect balance of buttery, flaky goodness with a kick of heat and melty cheese in every bite. Whether you’re serving them alongside a bowl of chili, pairing them with eggs for a bold breakfast, or just enjoying one straight from the oven, these scones are guaranteed to be a crowd-pleaser. Spicy, cheesy, and totally addictive. For a little extra sweet and savory in every bite, add fresh corn cut off the cob to your dough.
A Spicy, Cheesy Bite-Sized Appetizer to Set March Madness in Motion
Jalapeño cheddar scones aren’t just for breakfast—they make a deliciously bold appetizer that will have everyone coming back for more. Their buttery, flaky texture and perfect balance of heat and cheesy goodness make them a standout addition to any snack spread. Serve them warm with a dollop of herbed butter, pair them with a smoky bacon jam, or slice them in half and fill them with whipped cream cheese for a bite-sized treat. Whether for game day, a dinner party, or a cozy gathering, these scones bring just the right mix of spice and comfort to the table!
A Bold Way to Start Your Morning: Jalapeño Cheddar Scones
Forget plain toast—kickstart your day with jalapeño cheddar scones, the perfect mix of savory, spicy, and satisfyingly cheesy. These flaky, buttery scones pair beautifully with scrambled eggs, crispy bacon, or a smear of cream cheese for an indulgent twist. Want to take it up a notch? Use them as the base for a breakfast sandwich with a fried egg and avocado. Whether you like a little heat in the morning or just crave something more exciting than the usual, these scones are a game-changer for breakfast.
We love using our Peppercorn Perfection as a seasoning in these scones, but you could also be very happy using Diavola Spice Rub if you’re craving something hot or Taco Temptation for a little more mild flavor, but with a south of the border flair. Or, simply use your favorite seasoning blend.
Jalapeño Cheddar Scones
Ingredients
Scones:
- 2 1/2 cups all-purpose flour (Or use your favorite 1:1 gluten-free flour)
- 1 tsp. light brown sugar
- 1 tsp. baking soda
- 2 tsp. cream of tartar
- 1/2 tsp. salt
- 1 tsp. Peppercorn Perfection
- 4 oz. butter, chilled and cut into small 1/2-inch pieces (8 tbsp. or 1 stick, or 1/2 cup)
- 1 cup grated sharp cheddar cheese
- 2 tbsp. finely diced jalapeño (seeds and stem removed before dicing)
- 1 large egg, beaten
- 3/4 cup milk or half and half – your choice
- *1/2 cup cooked corn kernels *Optional
Instructions
- Preheat oven to 425⁰. Prepare a baking sheet with cooking spray or parchment paper.
- Sift flour, salt, Peppercorn Perfection, baking soda and cream of tartar into a bowl. Stir in brown sugar. Using a pastry cutter or cold fingertips, cut the butter pieces into the dry ingredients until the pieces of butter are like small peas. Stir in the grated cheddar and diced jalapeno. If you are adding corn, add it at this time.
- Beat egg and blend with milk. Stir milk mixture into the dry ingredients. Gently mix until you have a workable dough. Turn dough onto floured cloth or board and gather into a ball. You may need to absorb a little of the extra flour for this step, but be careful to not over handle your dough. Use a very light touch. Remember, as our British au pair once told me, “The keys to good scones are cold hands and a warm heart!” 💕
- Roll the dough ball out to about 1 ¼ inch in thickness. Cut dough into 24 mini squares or triangles for appetizer size, or 12 triangles for slightly larger scones. If you plan to use these for breakfast, probably the larger size is best. Or, you can also use a biscuit cutter dipped in flour if you prefer round scones. Just pick the size biscuit cutter you want to the particular use.
- Place scones on prepared baking sheet and bake for approximately 12-14 minutes, or until the tops begin to turn golden-brown. Remove from oven and cool completely.
