Cheddar and jalapeno scones are just the perfect afternoon snack.

Or better yet, alongside this delicious Aztec Soup. The subtle spiciness of the jalapeno lifts any meal.

Cheddar and Jalapeno Scones

Sometimes playing outside the comfort zone is so much and so rewarding. I have wanted to make scones for what seems a very long time.

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I also added a new pretty Lodge cast-iron 12-inch skillet to my kitchen and could not wait to use it.

Lodge cast-iron is one of my favorite cast iron, and I can always rely on the results.

In this Article

Easy to make jalapeno scones.

Those scones will surprise you with how fast you can make them. I use my KitchenAid stand mixer. However, a hand mixer will do the job perfectly as well.

Please ensure the butter is chilled so it will be easy to work with the flour. Cheddar, jalapeno, and oven they go.

I medium-grated the sharp cheddar cheese. Mild cheddar will do well too.

cheddar and jalapeno scones

Is a Jalapeno a chili or a pepper?

The jalapeno is a medium-sized chili pepper. Once mature, they are around 2 to 3 inches in length and are picked and enjoyed while still bright green.

When you see a red jalapeno, it is fully ripened.

The seeds are the little devils that will bring on most of the heat.

I recommend removing all the seeds and interior membranes to eliminate setting your mouth on fire. It has a kick.

The below jalapeno from my garden. It is a fight with the squirrels that love them too.

Cheddar And Jalapeño Scones

How do you remove the seeds from a jalapeno?

Simple. With a small sharp knife, cut off the stem.

Take your knife and slice the jalapeno lengthwise.

Gently start cutting off slices of the jalapeno paying attention to leaving the center core intact.

Once you have finished removing the center core filled with the seeds, toss them and remove some of the light green membranes with the knife blade.

You will have a full-of-flavor jalapeno minus the heat by doing the above.

I also wash it under cold running water to remove any seeds that may be stubborn and do not want to separate themselves.

Here are a few helpful tips for the ingredients needed

You can find the printable recipe with all the correct ingredient amounts at the bottom of this post.

Jalapeno: pick one that is bright green and has no bruising

All-purpose flour: plain flour, make sure it is unbleached

Baking powder: levitating agent to raise your flour.

salt and black pepper:  sea salt

Unsalted butter: my favorite and it should be yours too, as it works well with all cooking and baking.

Sharp cheddar cheese: The sharpest, the better. It gives those scones the perfect kick while blended with the jalapeno.

Whole milk: The richness of the milk makes the scones soft and light.

Egg: at room temperature

cheddar and jalapeno scones

Equipment needed

I only recommend what I use and love. To achieve this recipe, I used the following:

Large bowl Used to mix all the ingredients.

Dough Blender Easy to blend your dry ingredients.

Pastry Mat I cannot live without mine. Perfect, as nothing sticks to it.

12-inch Lodge cast iron skillet or Cast iron wedge pan I love cast iron as it transfuses the heat evenly which in turn will evenly cook or bake your scones.

Baking brush The silicone brush is excellent and dishwasher safe; therefore can be sanitized after use.

A Chef Giangi Pick
Lodge Cast Iron Wedge Pan

A must-piece in your kitchen arsenal. You will be surprised how often you will use it.

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02/23/2024 09:26 pm GMT

Cooking tips and step-by-step instructions to create this excellent Cheddar and Jalapeno Scones

You can use a dough blender to prepare the dough or a KitchenAid mixer fitted with a paddle hook. Once the flour and butter are blended, they will be crumbly and sticky.

  • The dough may be sticky; using the flour on a silicone nonstick pastry mat or marble board will eliminate the sticking part.
  • Grease well the cast iron skillet. This will ensure that no part will stick to the borders of your skillet.
  • Cut the dough into 12 wedges and place them into the skillet.
  • You can also use a scones cast iron skillet. If you choose, please adjust the cooking process as it may bake faster at the tip end versus the more significant part.
  • Do not skip on the egg wash brushed over the top. It will give it a shiny, inviting look when you pull them out of the oven.
cheddar and jalapeno scones

How to enjoy your jalapeno scones.

Once they are out of the oven, you can enjoy them when they are still warm.

Give it a spin by mixing butter with honey, split the scones in half, and spread it in the middle.

Drizzle honey and enjoy just like that.

They are the perfect companion to any soup.

How about making a small sandwich with it by splitting it in half,  spreading butter, and adding your favorite jambon or prosciutto? Yummy and so much fun to eat.

Storing information

Once completely cooled off, you can store them in an air-tight glass container. Or at room temperature in a bread box.

Products and Equipment used to prepare those delicious Cheddar and Jalapeno Scones.

A Chef Giangi Pick
Zulay Kitchen Dough Blender - Stainless Steel Pastry Cutter
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02/19/2024 06:20 am GMT
A Chef Giangi Pick
Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder
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02/19/2024 02:20 am GMT

FineDine Stainless Steel Mixing Bowls (Set of 5) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping
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02/18/2024 11:35 pm GMT

Cheddar and Jalapeno Scones

5 from 6 votes
cheddar and jalapeno scones
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6 people
Cheddar and jalapeno scones are just the perfect afternoon snack, or better yet, alongside this delicious Aztec Soup. The subtle spiciness of the jalapeno lifts any meal.


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 5 tablespoons unsalted butter, chilled and cut into pieces
  • 6 ounces sharp cheddar cheese, grated
  • 1 jalapeno, seeded and finely chopped
  • ½ cup whole milk, + 3 tablespoons
  • 1 egg, beaten with a little milk


  • 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.


Calories: 374kcal | Carbohydrates: 34g | Protein: 13g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 392mg | Potassium: 184mg | Fiber: 1g | Sugar: 1g | Vitamin A: 650IU | Calcium: 271mg | Iron: 2mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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Originally published on March 30, 2021. Updated on December 21, 2022.