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Recipes
Cheddar Jalapeño Scones
Recipe

9 INGREDIENTS • 4 STEPS • 31MINS

Cheddar Jalapeño Scones

4
4 ratings
A savory twist on the classic scone. Great as a part of a big hearty breakfast!
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
A savory twist on the classic scone. Great as a part of a big hearty breakfast!
31MINS
Total Time
$0.11
Cost Per Serving
Ingredients
Servings
8
US / Metric
Baking Powder
1/2 Tbsp
Baking Powder
Chili Powder
1/4 tsp
Chili Powder
Salt
1 pinch
Shredded Sharp Cheddar Cheese
1/2 cup
Shredded Sharp Cheddar Cheese
Jalapeño Pepper
1
Jalapeño Pepper, deseeded, diced
Almond Milk
2/3 cup
Almond Milk
Butter
1 Tbsp
Butter, melted
for brushing on top
Nutrition Per Serving
VIEW ALL
Calories
98
Fat
4.1 g
Protein
3.4 g
Carbs
11.7 g
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Cheddar Jalapeño Scones
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author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with a silicone mat or parchment paper.
step 2
In a large mixing bowl whisk together the All-Purpose Flour (1 cup), Baking Powder (1/2 Tbsp), Smoked Paprika (1/4 tsp), Chili Powder (1/4 tsp), and Salt (1 pinch) to aerate the mixture. Then add in the Shredded Sharp Cheddar Cheese (1/2 cup), Jalapeño Pepper (1), and Almond Milk (2/3 cup) and stir it all just until it comes together into a soft dough.
step 2 In a large mixing bowl whisk together the All-Purpose Flour (1 cup), Baking Powder (1/2 Tbsp), Smoked Paprika (1/4 tsp), Chili Powder (1/4 tsp), and Salt (1 pinch) to aerate the mixture. Then add in the Shredded Sharp Cheddar Cheese (1/2 cup), Jalapeño Pepper (1), and Almond Milk (2/3 cup) and stir it all just until it comes together into a soft dough.
step 3
Turn the mixture out onto a clean, well floured surface and bring it together into a ball with your floured hands. Then pat it down into a flat disc that is about 1/2 an inch thick. Use a floured bench scraper to cut the disc into 8 equal wedges, and transfer those wedges to the prepared baking sheet.
step 3 Turn the mixture out onto a clean, well floured surface and bring it together into a ball with your floured hands. Then pat it down into a flat disc that is about 1/2 an inch thick. Use a floured bench scraper to cut the disc into 8 equal wedges, and transfer those wedges to the prepared baking sheet.
step 4
Bake the scones for about 15 minutes, until puffy and golden. The cheddar will be crispy on the edges. Take them out and brush them all with the Butter (1 Tbsp) while they are still hot. Let them cool for a couple of minutes on the tray before transferring them to a rack to cool for another couple of minutes. Enjoy immediately!
step 4 Bake the scones for about 15 minutes, until puffy and golden. The cheddar will be crispy on the edges. Take them out and brush them all with the Butter (1 Tbsp) while they are still hot. Let them cool for a couple of minutes on the tray before transferring them to a rack to cool for another couple of minutes. Enjoy immediately!
Tags
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Appetizers
Breakfast
American
Bread
Shellfish-Free
Vegetarian
Side Dish
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