{ Cheddar Jalapeño Scones }

Not my healthiest habit, but I LOVE making (and eating) scones. I recently made these cheddar jalapeño scones to go with this quinoa salad! Yum! Here is a recipe for cheddar jalapeño savory scones.

ingredients }

  • 2 cups all-purpose flour (and more for the counter)
  • 1/2 tsp. salt
  • 1 Tbs. baking powder
  • 6 Tbs. cold butter, cut into pieces
  • 1 cup grated sharp cheddar cheese ( I used Christian Cheese‘s black pepper sharp cheddar)
  • 2 jalapeños, de-seeded and diced small
  • 2 large eggs
  • 1/3 cup , cream

{ directions }

  1. Preheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment.

  2. Mix flour, salt, and baking powder in stand mixer on level 1. Work in the butter with your fingers to make an unevenly crumbly mixture.

  3. Toss in the cheese and peppers and continue mixing on level 1.

  4. In a separate bowl, mix together the eggs and cream. Add to the dry ingredients, stirring just until everything is evenly moistened. (the dough will be very sticky)

  5. Liberally flour the counter and your hands. Pat the dough into a 10″ x 2″ rectangle. For larger, flatter scones, pat into a 15″ x 3″ rectangle.

  6. Cut the rectangle into 5 squares, then cut each square in half diagonally, to make a total of 10 triangular scones.

  7. Place the scones on the prepared baking sheet, leaving at least 1″ between them and bake for 20 to 23 minutes, until they’re nicely browned. Remove from the oven, and serve warm or at room temperature.

  8. Enjoy! Yum!

Makes 10 scones. Dare you to eat just one!

Here are a couple other scone recipes to check out: scallion and vanilla apricot.

{ Keep Cooking in Love & Light! }



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