This Jalapeño and Cheese Scone is a nice savory scone with a nice touch of heat from jalapeño pepper. The overall texture is flaky, with a nice slight crunch on the outside and a soft texture from the inside and a wonderful cheesy flavor.
This Jalapeño and Cheese Scone is one of my go to scone when I’m looking for a savory breakfast. It is easy to make and it is a perfect make-ahead breakfast or snack because it freezes really well.
I had been making scones lately like crazy. I’m seriously obsess with Scones, let’s just say I’m currently head over heels in love with them. My freezer is being taken over by scones, and that’s not a joke. I have about 5 types of different scones at a time, I just cannot stop making them, and eating them. I wouldn’t mind if I accumulate more Scones in the freezer, the more the merrier. Besides, it freezes really well. You can freeze it up to 3 months, that long but I never really last that long in my place. I bake scones for breakfast about 2 times a week, and still I never get tired of eating them.
Sweet scones are my favorite, the likes of Orange Scone (the first Scone that I made), Blueberry Scones, Strawberry Scones, Mango Scones and more. But, there are times that I look for a savory scone, not often but at least once in a while when I need a break from my sweet addiction. For days like that, I always keep few pieces of frozen Jalapeno and Cheese Scones, the first savory Scone that I made so far. It does make sense to me because I love jalapeño pepper, spicy stuff in general. I always have a jalapeño pepper variation in most of my savory collection especially when it comes to bread.
This Jalapeño and Cheese Scones has the balance of the right amount of heat and cheese flavor, and a very little touch of sweetness, nothing too much as its a savory scones. I added 1 large jalapeño pepper and some paprika and black peppers, if you don’t like spicy stuff, you and decease and omit some of it, but at least retain the paprika. The paprika gave a nice smokey flavor and it’s really not that spicy at all. It also adds a nice hint of red specks of color in the scone that highlighted that this is indeed a savory scone. Now, the cheese. You can use parmesan or cheddar cheese, crumbled feta cheese looks nice too. I use a special jalapeño pepper cheese for this one, but a regular cheese mentioned above will do a great job too.
You can have this scone on its own, but I find that it is best paired with some sausage or egg on the side, it is a great addition to your breakfast items. I hope you’ll give it a try. I have some few tips here on how to get a nice flaky scones. Give them a read, then put them to action and make this scone. Are you ready? let’s get started!
Tips to a Successful Flaky and Light Scones
- Cold Ingredients: This is one of the secret to a flaky Scones just like with biscuit and pie crust. Eggs, cream/milk/water should be cold not only the butter. Using cold ingredients prevents the butter from melting before the scones are baked, leaving it instead to melt in the oven and create a super-flaky end result
- No Over Mixing: Just like when making bread over mixing could result to a tough scones. This is why it is very important to handle the dough with care, slightly and gradually push it around but do not knead it too much to make the texture smooth. Stop as soon as you are able to gather it up together. With scones, lumps and bumps is perfectly fine, it gave the scone a more rustic look
- Chill or Freeze Before Baking: The dough will soften as you handle it because of the warmth of your hands, so as extra precaution, chilling it or even freezing it before baking is highly recommended for a flaky texture.
- Hot Oven – Pre-heated hot oven is recommended when baking scones or biscuits. This is important so that the scones could reach its fullest height and lightest crumb.
- 1 cup All-Purpose Flour
- 1 tablespoon Sugar
- 1 teaspoon Baking Powder
- 1/8 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/4 cup pickled Jalapeno Peppers (can be substituted with fresh Jalapeno Peppers)
- 4 tablespoon Parmesan Cheese (Divided: 2 tablespoon for the dough and 2 tablespoon for topping)
- 1/4 cup COLD Butter (Freeze overnight or minimum 1 hour)
- 7 tablespoon COLD Buttermilk (plus more for brushing top, about 1 tbsp)
- 1 tablespoon Cheddar Cheese
- Preheat your oven to 400 degrees F (200 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper.
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, parmesan cheese and chopped jalapeno peppers. Using a large holed cheese grater, grate the frozen butter.
- Wet Ingredients: Gradually add buttermilk to the flour mixture and stir just until the dough starts to come together. You may need more or less the recommended amount of buttermilk. This could vary slightly because of the quality and moisture of the ingredients that you are using. Add cheddar cheese and gently gather the dough to distribute the cheese, then form the dough into a 6-inch disk. Wrap with plastic wrap and freeze for 30 minutes.
- You can freeze this up to 3 months! No need to thaw when ready to bake. Simply add 2-3 more minutes to the baking time.I recommend cutting into triangles for longer freezing.
- Shape and Cut: Take out the dough from the freezer. Brush top with buttermilk and sprinkle remaining parmesan cheese on top. Cut into 4 triangles.
- Arrange: Place the scones on the baking sheet spacing about 2 inches (5 cm) apart.
- Bake for about 18 minutes or until golden brown. Rotate the pan halfway through the baking. Remove from oven and transfer to a wire rack to cool.
- Serve: Scones are always best served the day they are made, but if you have a leftover, store it in the refrigerator and toast or reheat in a 300F oven for 10 – 15 minutes.
Makes 4 scones
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