Cheddar and Jalapeño Scones

These savory, spicy and ever so slightly sweet light and cheesy scones are sure to become a new favorite.

Cheddar and Jalapeño Scones

Cheddar and Jalapeño Scones

Years ago I had a little cafe above an antique and gift store. It had a great reputation for light vegan and vegetarian lunches, amazing coffee and teas, and anything baked. The funny part about it was that I wasn’t a baker...far from it! I love bread, but I’m not a sweet eater so I farmed out my cheesecakes pies and other cakes, and I handled the breads.  

Scones were a popular seller, and I didn’t make them at first. To be frank, the ones I was having made for us were underwhelming to me and I just couldn’t get behind them to sell them the way I should have. Scones can be hard to get right, they shouldn’t be cake like, and please...no hockey pucks! When someone tells you they don’t like a scone it’s usually because they are too dry.  

I finally took the scone making into my own hands, and a few weeks and pounds later I had perfected a working recipe and several flavors that my customers loved and I’ve been making them ever since. When I opened Taste sampling was a customer favorite so I dove into testing some fun and interesting combinations, especially on First Friday Art Walk nights or special shopping days in the Historic District. One of the favorites was the Cheddar and Jalapeño, and since it’s fall it feels like the perfect time to share them with you too. 

Cheddar and Jalapeño Scones

by Colleen Cheechalk - Raised Roots

Ingredients: 

2-1/2 cups organic flour

1/8 cup sugar

1 cup half and half or 1-1/4 cups heavy cream

1 tablespoon baking powder

1 teaspoon salt

1 pinch baking soda

1 cup (4 ounces) extra sharp cheddar cheese cut into small cubes

1 or 2 jalapeño peppers diced

Method

Preheat oven to 350 degrees

Whisk together the flour, sugar, salt, baking power and soda. Add cheese and mix , the add peppers.

Make a well in the dry ingredients and add the half and half or cream. Mix gently to combine. Do not over mix! If the dough seems very wet, add flour a tablespoon at a time until you arrive at a soft and workable dough.  

Pat the dough into a circle about 2 inches thick on a well grease baking pan, and with a floured knife cut into eight pie shaped pieces. 

Optional: Brush the tops with half and half or heavy cream. 

Bake for 15-18 minutes. Remove and allow to rest on a cooling rack.  

These are quite meal like and perfect with chili, soups, or even as a roll for burgers or sandwiches.  

I hope you’ll give these Cheddar and Jalapeño Scones a try, and if you do be sure to share to Instagram and tag me, I’d love to see it! 

Colleen

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