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These Cheddar Jalapeño Scones are the perfect savory scones, slightly spicy, and topped with a sweet and spicy maple jalapeño glaze
I typically don’t make a whole lot of savory baked goods. I do love them, but I have definitely been drawn to desserts.
However these Cheddar Jalapeño Scones are an exception.
They’re most tender, flakey scones. And they’re slightly spicy and a touch sweet with the maple jalapeño glaze.
These scones were even called mind blowing! If you’re looking for a way to impress anyone at brunch, these scones are your ticket!
Why you’ll love these Cheddar Jalapeño Scones:
- Only takes a few ingredients
- Easy mixture that takes only 15 minutes
- Unique flavor combination that is sweet and spicy all at the same time
Looking for more easy bakes?
Here are some favorites:
- Cinnamon Roll Bars with Cream Cheese Glaze
- Raspberry and White chocolate blondies
- Caramel Pecan Cheesecake Brownies
- Strawberry and White Chocolate Muffins
Ingredients
- Butter – The butter should be cold so the scones rise in the oven. I recommend grating it before adding it to the mixture.
- Dry Ingredients – flour, sugar, baking powder, and salt – these form the base of the scones
- Milk – we use 2% in the recipe, but any milk will work.
- Jalapeños – make sure to finely chop the jalapeños so they are scattered throughout the scone batter. Use 1-2 depending on your tolerance for spice, and how spicy the jalapeños are.
- Egg –The egg binds together the mixture for the perfect scone.
- Silicone mats – I love using these silicone mats for cookies, so I’m not wasting parchment paper all the time.
How to make Cheddar Jalapeño Scones (with Maple Jalapeño Glaze)?
Maple Jalapeño Glaze
- To a bowl, add ½ cup of maple syrup and heat in the microwave for 30-45 seconds until slightly warm.
- Add in the sliced jalapenos to infuse and set aside until ready to use.
- The longer the jalepeno is infused, the spicier the maple glaze will be.
Cheddar and Jalapeño Scones
- Preheat oven to 425ºF
- Mix Dry Ingredients: To a large bowl add the dry ingredients (flour, sugar, baking powder, sugar and salt).
- Work in the butter: Add the grated butter, and work it into the dry ingredients until it resembles a coarse sandy mixture.
- Add in the Egg & Milk: Beat 1 egg, and add into the mix, along with milk, just until incorporated.
- Add in the scone additions: Fold in the chopped jalapeños and cheddar until incorporated. Don’t overmix at this point.
- Shape the Scones: Turn the mixture onto a floured surface or baking paper. Gently bring the dough (with floured hands) into a rough, shaggy disk shape. If the mixture seems dry, add a little milk. If it is too wet, add a couple of tablespoons of flour. The dough will be slightly sticky.
- Cut the scones: Using a knife or bench scraper, divide the disk into 8 wedges. Place scones on a baking sheet lined with parchment paper or silicone mat, at least 2-3 inches apart.
- Chill the scones: Refrigerate for 10-15 minutes.
- Bake: Bake for 18-20 minutes, just until they start to turn golden brown.
- Brush the tops: of the scones with the jalapeno maple syrup mixture, making sure to get the tops and the sides. Return to the oven to finish baking until golden brown (another 3-5 minutes).
- Serve scones: Cool for a few minutes before serving. Scones taste best on the day they are baked but will last at room temperature for 2-3 days.
Scones taste best on the day they are baked but will last at room temperature for 2-3 days.
Tips for better scones
- Use cold, grated butter – it helps incorporating the butter into the scone mixture evenly.
- Work the butter into the dry ingredients until it forms a crumby, sandy texture throughout.
- For tender flakey scones, don’t overmix the batter, else you might get tough or chewy scones.
- The mixture should just come together, and be slightly sticky.
- For best results, the butter needs to stay cold. Set the cut scones in the fridge for 10-15 minutes before baking to cool the butter down again.
- Make sure the oven is hot – at 425ºF.
Tag me in your creations and follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Cheddar and Jalapeño Scones (with Maple Jalapeño Glaze)
These Cheddar Jalapeño Scones are the perfect savory scones, slightly spicy, and topped with a sweet and spicy maple jalapeño glaze
Ingredients
Cheddar and Jalapeño Scones
- 2 cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoons salt
- ½ cup butter grated, cold
- 1 egg
- ½ cup milk
- ½ cup cheddar cheese grated
- 1-2 jalapeños chopped
Maple Jalapeño Glaze
- ½ cup maple syrup
- 1 jalapeño sliced
Instructions
Maple Jalapeño Glaze
- To a bowl, add ½ cup of maple syrup and heat in the microwave for 30-45 seconds until slightly warm.
- Add in the sliced jalapenos to infuse and set aside until ready to use.
Cheddar and Jalapeño Scones
- Preheat oven to 425ºF
- To a large bowl add the dry ingredients (flour, sugar, baking powder, sugar and salt).
- Add the grated butter, and work it into the dry ingredients until it resembles a coarse sandy mixture.
- Beat 1 egg, and add into the mix, along with milk, just until incorporated.
- Fold in the chopped jalapeños and cheddar until incorporated. Don’t overmix at this point.
- Turn the mixture onto a floured surface or baking paper. Gently bring the dough into a rough, shaggy disk shape. If the mixture seems dry, add a little milk. If it is too wet, add a couple of tablespoons of flour.
- Using a knife or bench scraper, divide the disk into 8 wedges.
- Place scones on a baking sheet lined with parchment paper or silicone mat, at least 2-3 inches apart. Refrigerate for 10-15 minutes.
- Bake for 18-20 minutes, just until they start to turn golden brown.
- Brush the tops of the scones with the jalapeno maple syrup mixture, making sure to get the tops and the sides. Return to the oven to finish baking until golden brown (another 3-5 minutes).
- Cool for a few minutes before serving. Scones taste best on the day they are baked but will last at room temperature for 2-3 days.
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