Jalapeno-Cheddar Scones

2:18 AM
Jalapeno Cheddar Scones, pillows of tender biscuit like bread with speckles of jalapenos and cheddar cheese running all through it.  

As I was thinking about what to make to go with my Simply Venison Stew, I remembered seeing Jalapeno Cheddar Scones over at Kristen's blog, Blissful Bites.   They looked scrumptious.

She described them as, speckled throughout with pockets of melted cheddar cheese and bits of spicy jalapeno.

It was creamy moist, and the consistency was so perfect you felt like a scone scientist looking at all of the different layers after you broke it in half.

Her description of the scones was so good that it compelled me to make some scones for myself.

They were every bit as tasty as she described and even more so to sop up the delicious juices of my venison stew.

Jalapeno Cheddar Scones
Recipe Source: Smitten Kitchen adapted from Peter Oleyer at Calexico Carne Asada in Brooklyn, via NY Mag
    2 cups all-purpose flour
    1 Tablespoon baking powder
    1 teaspoon salt
    8 tablespoons (1 stick or 4 ounces) cold butter, diced
    1/2 cup heavy cream
    3 eggs, divided
    1/4 pound sharp Cheddar cheese, diced
    2 small jalapeno peppers, minced
Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and saute the jalapenos in it until soft, about two 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.

Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. 

Add the cheddar jalapeno 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. 

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 (or well-oiled) baking sheet. 

Bake for 25 minutes or until golden brown.
Kay Little
Kay Little

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  1. I would love these scones with chilies added for the kick....mmm. For your info, you can adjust settings to your comment box to allow for 'Name/URL' so that more people can leave comments.

  2. Shalinee ~ thank you I hope I adjusted my comment settings right...will you go in a see if I did? Blessings, K

  3. I believe I have found my dinner for tonight! My husband is an avid hunter. So we sometimes have an over-abundance of venison that I do not know what to do with. So, thanks for the venison stew recipe and the jalapeno cheddar scones. You're right, they will make a great combination!

  4. Sinful Southern Sweets ~ I am so glad you stopped by for a visit...I will be posting more venison recipes soon, you are welcomed anytime!! Blessings, K

  5. Can you believe I live in a very small town with TONS of hunters in Missouri and my husband doesn't hunt??? I even have deer drinking out of the mud puddle in the driveway some days. I won't be lucky enough to make vension, but those scones look amazing!

  6. I worked in a tea room for a few years, never had scones like these!!I look forward to trying them Much thanks! Figtreeapps

  7. Hi there! I am from Texas also and I found your blog via Food Buzz. I would like to follow your blog, all your recipes look yummy! I have a recipe blog also: pattispantry.blogspot.com

  8. Just checking out the featured blogs on Foodie Blogroll.

    Those jalapeno scones look great and they would go with so many dishes!

  9. I wish I would have seen these sooner, they would have gone perfect with the beef stew that I made for dinner tonight. I am saving your blog.


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