Cheddar and Jalapeno Scones
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
6 people
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Calories
374 kcal
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Course
Appetizer
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Cuisine
International
Cheddar and Jalapeno Scones
Description
These Cheddar and Jalapeno Scones start with a dough of all-purpose flour, baking powder, salt, and black pepper combined with cold butter pieces to form a crumbly base. Sharp cheddar cheese and seeded, finely chopped jalapeño peppers are folded in to add both rich cheese notes and a touch of heat. The dough is moistened with milk and gently mixed to avoid toughness.
The dough is shaped into a half-inch thick circle and cut into twelve wedges, which are arranged in a lightly greased cast-iron skillet with spaces between to allow even baking. Brushed with an egg wash, the scones bake at 400°F for 20 to 25 minutes until the edges and tops turn golden brown. The resulting scones have a tender crumb with a flaky texture enhanced by the butter, and bursts of sharp cheddar and mildly spicy jalapeño throughout.
These scones work well as a savory breakfast item or a snack paired with soups or salads. Their flavorful profile makes them suitable for serving warm alongside butter or cream cheese spreads.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon black pepper
- 5 tablespoons butter chilled and cut into pieces, unsalted
- 6 ounces cheddar cheese grated, sharp
- 1 jalapeño seeded and finely chopped
- ½ cup milk + 3 tablespoons, whole
- 1 egg beaten with a little milk
Instructions
- Preheat the oven to 400F and position the rack in the middle of the oven.
- In a large bowl, whisk together the flour, baking powder, salt, and pepper. Add the butter pieced and mix until blended or mix with a fork so that the dough is somewhat crumbly.
- Stir in the cheese, jalapeno, and milk, being careful not to overmix.
- Transfer the dough to a lightly floured surface and form a dough circle about ½-inch thick. If the dough is still crumbly, add another tablespoon of milk. With a long knife cut the dough into 12 wedges.
- Place the wedges in a circle in a lightly greased 12-inch cast-iron skillet, leaving some space in between.
- Brush with the beaten egg and bake for 20 to 25 minutes, or until golden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 13g | 26% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 392mg | 16% |
| Potassium | 184mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 650IU | 13% |
| Calcium | 271mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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