Jalapeño and Cheddar Scones


While I’m a huge fan of traditional scones with jam, sometimes an unconventional twist on a classic breathes life into a dish. This time around, I made savoury scones, which are flavoured with extra mature cheddar. The heat from the jalapeños and the depth of the cheddar flavour are just perfect together. As with all scone recipes, this one is simple and the results are satisfying! They are a great accompaniment to soup but equally enjoyed on their own.


250g plain flour (or wholemeal if you prefer) + 50g extra for cutting and rolling

1 tsp baking powder

1 tsp salt

2 tsp English mustard powder

100g cold butter, grated

150g extra mature cheddar, grated

150g jarred jalapeños, sliced

2 tbsp finely chopped chives

60ml single cream

60ml milk

1 tbsp of juice from jalapeño jar


Cooking Instructions:

  1. Preheat the oven to 200°
  2. Sift the flour, salt and baking powder into a mixing bowl.
  3. Add in the grated butter.
  4. Using a pastry cutter or the tips of your fingers, integrate the butter into the flour mixture. Continue until the mixture resembles coarse breadcrumbs and there are no large lumps of butter.
  5. Add the cheese, chives and sliced jalapeño into the bowl and stir through.
  6. Mix all the liquids together and add them to the crumb mixture.
  7. Mix all the ingredients until it has come together to form a dough.
  8. Turn the dough out onto a floured surface and shape into a rectangle.
  9. Sprinkle the top of the dough with some flour and roll out to about ½ inch thick, use a circular cutter of approx. 2 inches diameter and cut into rounds.
  10. Re-roll any excess dough and repeat until you have used up all the pastry.
  11. Place the scones on lined baking trays, leaving about 1 ½ inches between each scone.
  12. Brush the scones with milk and bake for 15-17 minutes until golden brown and the cheese is bubbling.
  13. Enjoy as a snack or perhaps with your favourite soup.



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