Cheddar Jalapeno Scones

cj scone


Strudel A few things from my last two weeks:


1. A bevy of ants attempted to move into my basement. Best part of the whole experience? When I called the exterminator to schedule an appointment, they asked me what the ants smelled like.


2. I had a cold for most of the week. Therefore, I was exceedingly cranky for most of the week.


3. We recently got an antenna for our TV, which means that I’m back to the world of network TV. I’ve spent countless hours staring at “American Idol.” Since I’m completely tone deaf, this means that I primarily watch to see Nicki Minaj call people “marshmallow” and push away her hair with the back of her hand. I also am repeatedly amazed at Mariah Carey and all that she brings to the show (seriously, I feel like she shows up every week just to show the world her parts).


4. I’m thrilled that daylight savings time has come, since it means that we get more than about 4 hours of daylight here in Seattle. Unfortunately, this doesn’t mean that I’ve actually seen the sun.


And, of course, there’s been scones! Savory scones this time around. I made them initially to eat with some tasty veggie chili, but this morning we ate them underneath some fried eggs covered in sriracha.



chedder scone



Cheddar Jalapeno Scones

adapted slightly from

printer friendly version


2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

8 tablespoons (1 stick) unsalted butter, cold

2 large eggs

1/4 cup yogurt (or sour cream)

1/4 cup milk

1/4 pound cheddar cheese, cut into small cubes

2 medium jalapenos, some seeds removed, diced small

2 teaspoons olive oil

1 tablespoon all-purpose flour


Place a rack in the center of the oven and preheat to 400 degrees F.


Heat 2 teaspoons of olive oil in a small sauté pan and cook diced jalapenos  until softened, about 3 to 5 minutes.  Let the diced peppers cool and them mix with the diced cheese.  Toss mixture in 1 tablespoon of flour and set aside.


In a large bowl, whisk together the flour, baking powder and salt.  Grate the butter on the large holes of a box grater, then work in the cold butter with your fingers until the mixture resembles a coarse meal. Some butter pieces will be the size of peas and the flour will be nice and crumbly.


Whisk together 2 eggs, milk, and yogurt.  Add the wet ingredients all at once to the dry ingredients, fold together with a fork until almost fully incorporated.  Add the jalapeno and cheese mixture to the shaggy dough and work together.  Turn dough out onto a lightly floured surface and knead for about 30 seconds.  Form into a disk  about 8 inches around and 2 inches thick.  Cut disk into six wedges and refrigerate for 10 minutes before baking.


When ready to bake, place chilled scones onto a baking sheet lined with parchment paper.  Sprinkle with coarse salt.  Bake for 20 minutes until golden brown.  These are delicious served the day they’re made, or can be frozen for happiness later.




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