Cheese & Jalapeno Scones
Cheese and Jalapeno Scones are a great twist on a classic cheese scone recipe. Finely diced fresh jalapeno peppers are added to the scone dough, giving these scones an extra layer of flavour and mild chilli heat.
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Servings: 8 scones
Calories: 252kcal
Equipment
- large mixing bowl
- Measuring jug
- measuring spoons
- Baking sheet
- Silicone liner or baking parchment
- Rolling Pin
- cookie cutter 6.5cm (2 ½-inch) diameter
Ingredients
- 250 g self raising flour
- 1 teaspoon baking powder
- large pinch salt
- ½ teaspoon cayenne pepper
- ½ teaspoon English mustard powder
- 50 g unsalted butter (cold from fridge and cubed)
- 150 g extra mature cheddar (grated, reserve 25g for topping)
- 2 jalapeno peppers (de-seeded and finely chopped)
- 100 ml buttermilk
- 1 egg
Instructions
- Preheat oven to 220C/200CFan/430F.
- Place the flour, salt, cayenne pepper and mustard powder into a large mixing bowl and give it a mix to combine.
- Add the cubed butter and lightly rub through your finger tips until the butter has been combined and the mixture resembles breadcrumbs.
- Stir through 125g (4.4 oz) of the grated cheese and the chopped jalapeno peppers.
- In a separate bowl, whisk together the buttermilk and egg. Add the buttermilk mixture to the flour mixture and using your hands, or a knife gently bring it together.
- If the dough feels too dry, you can add a little extra buttermilk to the mixture.
- It's important not to overwork the scone mixture, otherwise you will have a heavy, dense scone.
- Bring the scone mixture into a ball, without needing, and turn onto a lightly floured surface. Roll gently until 3cm (1 ¼-inch) thick and cut into rounds using a 6.5cm (2 ½-inch) diameter pastry cutter.
- When cutting scones, push the cutter straight down without twisting it about. If you twist the cutter your scones won't rise as well.
- Place the scones well apart on a lined baking sheet.
- Brush the top of each scone with a beaten egg or milk wash. Sprinkle the top of each scone with some of the remaining cheese.
- Place the baking sheet on the middle shelf of the oven, and bake the scones for 16-18 minutes until the top is golden and the cheese bubbling.
- Remove from the oven and set the scones onto a wire rack to cool for 10 minutes and serve warm.
Notes
This recipe will make 6-8 scones depending on the size of cutter used to cut the scones.
You can use whatever cheese you have to hand, but its best to use a sharp crumbly cheese, rather than one that is too oily. An oily cheese will give you a heavier and greasier scone.
My preference is for a good strong vintage cheddar, so that you can taste the cheese.
You can also add some freshly chopped chives to the scones along with the cheese and jalapenos.
Nutrition Facts
Cheese & Jalapeno Scones
Amount Per Serving
Calories 252
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 54mg18%
Sodium 199mg9%
Potassium 84mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 1g1%
Protein 9g18%
Vitamin A 486IU10%
Vitamin C 4mg5%
Calcium 187mg19%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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