80 minutes
Delicious savory scones made with extra-sharp cheddar cheese and jalapeños, perfect for a flavorful snack or breakfast.
Unsalted Butter, cut into ½-inch pieces and chilled, divided
tablespoons
0 oz
tablespoons
teaspoons
Extra-Sharp Cheddar Cheese, cut into ½-inch pieces
0 oz
Jarred Sliced Jalapeños, drained and chopped
cups
cups
each
each
Unsalted Butter, melted
tablespoons
tablespoons
1. Prepare Baking Sheet
Line a rimmed baking sheet with parchment paper to prepare for baking.
2. Process Dry Ingredients
In a food processor, combine the all-purpose flour, 6 tablespoons of the chilled unsalted butter, sugar, baking powder, and table salt. Process these ingredients for about 15 seconds until the mixture resembles coarse crumbs.
3. Add Cheese and Butter
Add the extra-sharp cheddar cheese and remaining 6 tablespoons of unsalted butter to the food processor. Pulse the mixture 10 to 12 times until the cheese and butter are reduced to pea-sized pieces.
4. Mix Wet Ingredients
In a separate bowl, beat together the whole milk, large egg, and large egg yolk.
5. Combine Wet and Dry Ingredients
Stir the milk mixture into the flour mixture using a large bowl and a rubber spatula until a shaggy dough forms. Be careful not to overmix; some bits of dry flour should remain.
6. Knead and Shape Dough
Turn the dough out onto a well-floured counter and knead it briefly, about three turns, to bring it together. Shape the dough into a 15x3-inch rectangle with your hands and a bench scraper. Cut the dough into six rectangles, then cut each rectangle diagonally to form 12 triangles.
7. Chill Scones
Transfer the scone triangles to the prepared baking sheet, cover them with plastic wrap, and refrigerate for at least 30 minutes or up to 24 hours.
8. Preheat Oven
Adjust the oven rack to the middle position and preheat the oven to 425 degrees Fahrenheit.
9. Prepare Honey Butter
While the oven is preheating, combine the melted unsalted butter and honey in a small bowl to make the honey butter.
10. Bake Scones
Uncover the scones and bake them in the preheated oven for 15 to 17 minutes, rotating the sheet halfway through, until they are lightly golden on top. Brush the scones with the honey butter using a pastry brush and bake for an additional 3 to 5 minutes until they are golden brown on top.
11. Cool and Serve
Once baked, transfer the scones to a wire rack and let them cool for at least 10 minutes before serving. Enjoy these savory cheddar-jalapeño scones warm or at room temperature.
Replace the jalapeños with freshly chopped chives and add crispy, crumbled bacon for a smoky flavor.
Mix in crispy bacon bits with the cheddar and jalapeños for a savory, meaty dimension.
Swap out cheddar for feta, and replace jalapeños with chopped sun-dried tomatoes for a Mediterranean twist.
Substitute the cheddar with smoked gouda and replace jalapeños with chopped piquillo peppers for a sweet and smoky taste.
Fold in caramelized onions and fresh thyme leaves to add sweetness and an herbal note.
Pre-shredded cheese often contains anti-caking agents that can affect your scones' texture. Grate your own cheese for the best results.
Very cold butter is essential for flaky layers. Freeze your butter for 15 minutes before use if necessary.
Handle the dough as little as possible to avoid over-developing gluten which leads to tough scones.
Chill the shaped scones for about 15 minutes before baking to help the butter solidify, resulting in a better rise and texture.
Ensure your oven is at the right temperature before baking. Use an oven thermometer to check accuracy.
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