Cheddar and Jalapeño Scones

  • 50 mins total
  • 30 mins prep
  • 20 mins cook
  • serves 6 people

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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 up any meal.

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

Easy to make

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.  Make sure 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.


The seeds are the little devils that will bring on most of the heat. To eliminate setting your mouth on fire I recommend removing all the seeds and interiors membranes.

How do you do that? Simple with a sharp small 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 finished removing the center core filled with the seeds, toss them and with the knife blade remove some of the light green membranes.

By doing the above you will have a full of flavor jalapeno minus the heat.

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

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

Nutrition Facts
Cheddar and Jalapeno Scones
Amount Per Serving
Calories 374 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Trans Fat 1g
Cholesterol 84mg28%
Sodium 392mg17%
Potassium 184mg5%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 1g1%
Protein 13g26%
Vitamin A 650IU13%
Calcium 271mg27%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Cheddar and Jalapeno Scones

  • 50 mins total
  • 30 mins prep
  • 20 mins cook
  • serves 6 people


Original recipe yields 6 servings

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  • 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 grated sharp cheddar cheese
  • 1 whole jalapeno, seeded and finely chopped
  • ½ cup whole milk + 3 tablespoons whole milk
  • 1 egg beaten with a little milk


  1. Preheat the oven to 400F and position the rack in the middle of the oven.

  2. 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.

  3. Stir in the cheese, jalapeno, and milk, being careful not to overmix.

  4. 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.

  5. Place the wedges in a circle in a lightly greased 12-inch cast-iron skillet, leaving some space in between.

  6. Brush with the beaten egg and bake for 20 to 25 minutes, or until golden.

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Comments (7) Post a Reply

  1. Gina Abernathy says:

    Sounds and looks delicious! I also love a good cast iron skillet! 🙂

    1. Giangi Townsend says:

      Thank you! and so do I. Somehow we collect way too many skillets and end up using always the same and Lodge is one of my favorite

  2. Cindy Mom the Lunch Lady says:

    Oh yes this would be a wonderful accompaniment to shops and stews!!

    1. Giangi Townsend says:

      Absolutely! snack, and soup or just ’cause, they are so great to enjoy!

  3. Gabriela Herrera says:

    Jalapenos in a scone? Don’t threaten me with a good time. This is a wonderful spin on scones I have never seen. And I happen to have all of the ingredients to veganize it. Thank you so much for this recipe.

    1. Giangi Townsend says:

      Gabriela, it is my pleasure. Once the seeds of the jalapeno are the hot stuff that sometimes I cannot handle, once those removed, we are in for a fun delicious snack.
      Love to know how you veganize it.

  4. Mayuri Patel says:

    Definitely trying out this recipe as I love scones. Haven’t made a savory one and your recipe is beckoning me to try. Easy recipe and perfect for breakfast or with a soup.

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