Cheddar Jalapeño Scones

A savory twist on the classic scone. Great as a part of a big hearty breakfast!

Total Time

31min

4.0

4 Ratings

Author: Jeanie and Lulu's Kitchen

Servings:

Ingredients

•

1 cup

All-Purpose Flour

•

2 tsp

Baking Powder

•

as needed

Smoked Paprika

•

as needed

Chili Powder

•

1 pinch

Salt

•

1/2 cup

Shredded Sharp Cheddar Cheese

•

Jalapeño Pepper , deseeded, diced

•

2/3 cup

Almond Milk

•

1 Tbsp

Butter , melted

Cooking Instructions

Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with a silicone mat or parchment paper.

In a large mixing bowl whisk together the All-Purpose Flour (1 cup) , Baking Powder (2 tsp) , Smoked Paprika (as needed) , Chili Powder (as needed) , 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.

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.

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!

Nutrition Per Serving

CALORIES

FAT

4.1 g

PROTEIN

3.4 g

CARBS

11.7 g