Jalapeño and Cheddar Scones

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon pepper
8 tablespoons (1 stick) cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp yellow Cheddar cheese, diced
2 small jalapeños pepper, minced

Preheat oven to 350°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft, about four minutes. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour.
Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized. (After I diced the butter, I put it in the freezer for a few minutes so it would get really cold again.)
Lightly whip two of the eggs and cream, and add it to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.
Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. (I patted the dough into a circle and cut it like a pie into 8 triangles.)
Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined baking sheet. Bake for 25 minutes or until golden brown.

Recipe and image from Smitten Kitchen (slightly adapted )


  1. Ooh boy, will have to make these for the boy and possibly my Dad.. maybe on Christmas!

  2. oh you have to let me know how they turn out.. as i totally want to try them .. they sound amazing!