Scones de Jalapeño y Queso (Jalapeño Cheddar Scones) are savory scones made with sharp cheddar, chopped jalapeños, and no sugar or just a slight sweetness.
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They're tender, fluffy, and perfect for breakfast, brunch, or as a savory side.
Scones de Jalapeño y Queso recipe is my easy, reliable version that always bakes up tall, tender, and full of rich, savory flavor. It quickly became a family favorite in our home, and I hope it becomes one in yours, too.
You can use fresh, canned, or jarred jalapeños, and any melty cheese you like. These jalapeño scones are also perfect for pairing with tomato soup, chili, or any cozy meal that needs a savory side.
Ingredients You'll Need
Note: See the recipe card for quantities.
- All-purpose flour: Provides structure and forms the base of the scones without making them heavy.
- Cold unsalted butter: Creates a tender, slightly flaky texture; as it melts in the oven, it leaves tiny pockets of air throughout the dough.
- Baking powder: Helps the scones rise so they bake up tall, soft, and fluffy inside.
- Kosher salt: Enhances the flavor.
- Extra-sharp cheddar cheese: Adds bold, intense cheesy flavor and creates little melted pockets throughout the scone.
- Jalapeños: Add a spicy, bright contrast that balances the richness of the cheese and butter; they can be fresh, canned, or jarred.
- Whole milk: Adds moisture, helps bring the dough together, and contributes to a soft, tender crumb.
- Egg: Adds structure and helps the scones hold their shape while baking.
- Egg yolk: Adds extra richness, deeper color, and a softer, more tender crumb.
How to Make Scones de Jalapeño y Queso
Note: Full instructions are provided in the recipe card below.
- Line a rimmed baking sheet with parchment paper and set aside. In a food processor, blend the flour, 6 tablespoons of the butter, the baking powder, and salt until the butter is fully incorporated, about 15 seconds.
- Add the cheddar and the remaining 6 tablespoons of butter, then pulse just until the cheese and butter break down into pea-size pieces, 10 to 12 pulses. Transfer the mixture to a large bowl and fold in the jalapeños so they're evenly coated with the dry ingredients.
- In a separate bowl, whisk together the milk, egg, and egg yolk. Make a well in the center of the flour mixture and pour in the milk mixture. Use a rubber spatula to gently bring the dough together, scraping around the edges and folding toward the center, until you have a very shaggy dough with a few dry spots remaining. Avoid overmixing.
- Turn the dough out onto a well-floured surface. Knead lightly-about 3 turns-just until it comes together. With floured hands or a bench scraper, shape the dough into a 15-by-3-inch rectangle, keeping the long side facing you. Dust with more flour as needed to prevent sticking.
- Cut the dough crosswise into 6 equal rectangles, then slice each one diagonally to form 12 triangles. Arrange the scones on the prepared baking sheet, leaving about 1 inch of space between each. Cover the tray with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
- When ready to bake, adjust the oven rack to the middle position and preheat the oven to 425°F (220°C). Uncover the scones and bake until lightly golden on top, 15 to 17 minutes, rotating the sheet halfway through.
- Remove scones from the oven and brush tops with honey butter. Return the scones to the oven and continue baking until golden brown on top, 3 to 5 minutes longer. Transfer scones to a wire rack and let cool for at least 10 minutes before serving.
Hint: Keep the butter cold, leave the dough shaggy, and chill the shaped jalapeño scones before baking for the best rise and flaky texture.
Storage, Make Ahead, & Freezing
Storage: Keep scones de jalapeños in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Make Ahead: Shape the scones and refrigerate them for up to 24 hours before baking. This helps them hold their shape and improves texture.
Freezing (Unbaked): Freeze the shaped scones on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 3-5 extra minutes.
Freezing (Baked): Let baked scones de jalapeño y queso cool completely, then freeze in an airtight container for up to 2 months. Reheat in a 300°F (150°C) oven until warmed through.
Camila's Tips & Variations
- Keep the butter cold: Cold butter creates steam in the oven, giving the cheddar scones a taller rise and a lightly flaky texture.
- Don't overmix the dough: A shaggy, slightly messy dough prevents tough, dense scones.
- Chill before baking: Refrigerating the shaped scones helps them keep their shape and improves the final texture.
- Variation - Bacon Cheddar: Add cooked, crumbled bacon for a smoky, savory twist.
- Variation - Cheddar & Chive: Swap the jalapeños for chopped fresh green onions or chives for a milder option.
- Variation - Pepper Jack Scones: Use pepper jack cheese for extra heat and flavor.
Frequently Asked Questions
Do the jalapeños have to be fresh?
No - fresh, canned, or jarred all work.
Why did my scones de jalapeños spread?
The dough got too warm. Chill the shaped scones de jalapeños before baking.
Can I replace cheddar with another cheese?
Yes, use Mexican blend, pepper jack, Colby, or Monterey Jack for a similar melt and flavor.
Do I need a food processor?
No, you can cut the butter into the flour with your fingers or a pastry cutter.
❤️ Love this Scones de Jalapeño y Queso recipe?
Make sure to check out our savory scones recipe-it's easy to customize and perfect for any flavor combination you like.
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Recipe
Scones de Jalapeño y Queso
Equipment
Ingredients
- 425 grams all-purpose flour
- 170 g (12 tablespoons) unsalted butter , cut into ½-inch pieces and chilled, divided
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 170 grams extra-sharp cheddar cheese , cut into ½-inch pieces
- ½ cup fresh , stemmed, halved, seeded, and chopped, or jarred sliced jalapeños, drained and chopped
- 1 cup whole milk
- 1 large egg plus 1 large yolk
Instructions
- Line a rimmed baking sheet with parchment paper and set aside. In a food processor, blend the flour, 6 tablespoons of the butter, the baking powder, and salt until the butter is fully incorporated, about 15 seconds.
- Add the cheddar and the remaining 6 tablespoons of butter, then pulse just until the cheese and butter break down into pea-size pieces, 10 to 12 pulses.
- Transfer the mixture to a large bowl and fold in the jalapeños so they're evenly coated with the dry ingredients.
- In a separate bowl, whisk together the milk, egg, and egg yolk. Make a well in the center of the flour mixture and pour in the milk mixture.
- Use a rubber spatula to gently bring the dough together, scraping around the edges and folding toward the center, until you have a very shaggy dough with a few dry spots remaining. Avoid overmixing.
- Turn the dough out onto a well-floured surface. Knead lightly-about 3 turns-just until it comes together.
- With floured hands or a bench scraper, shape the dough into a 15-by-3-inch rectangle, keeping the long side facing you. Dust with more flour as needed to prevent sticking.
- Cut the dough crosswise into 6 equal rectangles, then slice each one diagonally to form 12 triangles. Arrange the scones on the prepared baking sheet, leaving about 1 inch of space between each.
- Cover the tray with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
- When ready to bake, adjust the oven rack to the middle position and preheat the oven to 425°F (220°C). Uncover the scones and bake until lightly golden on top, 15 to 17 minutes, rotating the sheet halfway through.
- Remove scones from the oven and brush tops with honey butter. Return the scones to the oven and continue baking until golden brown on top, 3 to 5 minutes longer. Transfer scones to a wire rack and let cool for at least 10 minutes before serving.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
