Jalapeño-Cheddar Scones – a delicious recipe with flour, baking powder, salt, cold butter, heavy cream, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400. In a small skillet, melt 1/2 tablespoon of butter. Saute jalapenos until soft, about 2 minutes. Place in a small bowl with Cheddar cheese and coat with 1 tbs. of flour. In another bowl, combine the rest of the flour with baking powder and salt. Cut in remaining butter with a fork until the butter is pea-size.
2
Lightly whip eggs and cream and add to the flour-and-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the Cheddar-and-jalapeno mixture to the dough and mix until everything is incorporated.
3
Turn out the dough onto a well-floured surface and knead gently for less than one minute. Roll dough 3/4- to 1-inch thick and cut into 8 triangles. Brush with egg wash and place on well-oiled baking sheet.
4
Bake for 25 minutes or until golden brown.
1973
kcal
Calories
188
g
Fat
63
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 tbs. baking powder, 1 tsp. salt, 8 tbs. cold butter, diced, and more.
Yes, Jalapeño-Cheddar Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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