These Jalapeño Cheese Scones are buttery, flaky, crispy on top, moist and tender inside, and they are eggless! They are cheesy with the spiciness of jalapeño peppers and are absolutely delicious.
Making these Jalapeño Cheese Scones from scratch is incredibly easy. The recipe requires only a few ingredients, and the scones can be prepared quickly for breakfast or brunch!
If you like making bread with similar flavors, try this easy, no-knead, and eggless Jalapeno Cheese Bread!
Jump to:
About Egg-Free Jalapeño Cheese Scones
Scones sound fancy, but they are straightforward to make. I love scones with fresh fruits, nuts, and chocolate chips, and now, with the recent addition of savory flavors, they are super tempting and irresistible.
These scones contain cheddar cheese and jalapeño peppers, making them flavorful and irresistible. Moreover, they are buttery, flaky, crispy on the top and edges, and tender and fluffy inside.
You can easily reduce or increase the spice level according to your taste. For spicier scones, do not remove the seeds from the jalapeños. If you want mild scones, remove the seeds and ribs from the jalapeños.
Making the Jalapeño Cheese Scones is easy; however, certain things must be taken care of while making them. Maintaining a cold temperature throughout the procedure is essential for flaky scones. If the dough is not cold enough before it goes to the oven, the scones will spread too much and become flat.
So, cold butter (out of the freezer) is necessary, and the buttermilk should also be cold from the refrigerator. Not only that, but after making the wedges from the dough, I placed them in the fridge for at least 30 minutes. This extra step yields super flaky scones.
Making the dough for Jalapeño Cheese Scones is quick and easy. These scones are super delicious and tempting. They are slightly spicy and cheesy, perfect for breakfast or brunch.
Why You Will Love These Scones
- Jalapeño Cheese Scones are buttery, flaky, and cheesy with a hint of spiciness.
- They are incredibly easy to bake with only a few ingredients.
- These scones have crunchy tops with a soft and moist center.
- Each bite is full of cheddar cheese and jalapeño peppers.
- The recipe is eggless and vegetarian.
- It will make a delightful addition to your breakfast or brunch list.
Ingredients and Notes
- All-Purpose Flour: I have used unbleached all-purpose flour and recommend it. Also, measure the flour correctly; excess flour may result in dense and crumbly scones. Use a kitchen scale if you have one for the best results.
- Sugar: Adding a little sugar will enhance the flavors.
- Baking Powder: Baking powder helps scones rise and makes them soft and fluffy.
- Salt: Salt is essential for these savory Jalapeño Cheese Scones.
- Butter: Use unsalted and freezer-cold butter. Cold butter is essential for flaky scones. Cut the butter into small cubes and place them back in the freezer until you are ready to use them. You can also grate cold butter instead of cutting it into cubes.
- Cheddar Cheese: Add your favorite cheddar cheese to make these scones.
- Jalapeños: If you like really spicy scones, add the Jalapeños with the seeds. But for mild scones, remove the seeds and ribs from the peppers.
- Buttermilk: You can use store-bought buttermilk or a buttermilk substitute. See the baking tips for instructions on how to make a buttermilk substitute.
How To Make Jalapeño Cheese Scones
Making The Dough
- Line the baking sheet with a silicone mat or parchment paper.
- Set aside.
- Cut the frozen butter into small cubes and return it to the fridge or freezer while you prepare the other ingredients.
- Whisk the flour, sugar, baking powder, and salt in a large mixing bowl.
- Add the frozen butter cubes and combine them into the flour mixture with a pastry cutter, two forks, or your clean fingers until the pea-sized crumbs form.
- Add cheddar cheese and chopped jalapeño peppers.
- Mix gently.
- Add buttermilk to the flour mixture and mix with a spatula until everything appears moistened and the dough clumps together.
- Pour the dough onto a lightly floured work surface and work it into a ball.
- If the dough is too sticky, add a little more flour.
- If it seems too dry, add one tablespoon of cold buttermilk.
- Do not knead the dough.
- Pat the dough ball into a 7-inch disc and cut it into eight wedges with a sharp knife or a bench scraper.
- Transfer the scones to the prepared baking sheet.
Chilling The Scone Wedges
- Place the baking sheet in the fridge for at least 30 minutes or in the freezer for 15 minutes.
- If you do not have space for the baking sheet in the refrigerator or freezer, place the scones on the smaller plate and let them chill.
- Then, transfer them onto the baking sheet before baking.
Baking The Jalapeño Cheese Scones
- When you are ready to bake, preheat the oven to 400°F (200°C).
- Top the scones with cheddar cheese and sliced jalapeños.
- Bake the scones for 20-25 minutes or until they are golden brown around the edges and on the top.
- Remove from the oven and allow them to cool down for a few minutes before enjoying.
Storing Suggestions
Store the scones at room temperature in an airtight container for three days.
You can reheat the scones in the oven or air fryer until warm.
Baking Tips For Jalapeño Cheese Scones
Measuring: It is essential to measure the ingredients correctly. For the best results, use a kitchen scale if you have one. For example, adding too much flour will result in dry and crumbly scones. If you do not have a kitchen scale, fluff the flour with a spoon and then add it to the measuring cup with a spoon. Then, level it off with a knife.
Butter: For the best flaky Jalapeño Cheese Scones, the butter should be cold, which means we need frozen butter. I have cut the butter into small cubes, but you can grate the cold butter for easy mixing. After grating or cutting the butter, place it back in the refrigerator until the mixing time.
Jalapeño Peppers: For milder spiciness, remove the seeds and ribs from the jalapeño peppers. But for spicy scones, add peppers with some seeds.
Buttermilk: For this recipe, you can use store-bought buttermilk or a buttermilk substitute. To make the buttermilk substitute, mix ½ tablespoon of white vinegar with 150ml of milk, stir well, and use for the recipe.
Dough: Do not overmix the dough. Once you combine the dry and wet ingredients, mix until just combined.
Chilling: It is essential to refrigerate the dough wedges to be cold before baking for at least 30 minutes. If you do not have enough time, freeze them for 15 minutes. But do not skip this step. If you do not have enough space for the baking sheet in your fridge or freezer, place the wedges on a smaller plate and transfer them to a baking tray before baking.
Freezing the Scones: You can freeze the scones in a freezer-safe bag or container. Freeze them only when they are cooled to room temperature. To thaw, leave the scones in the fridge overnight or on the counter for a few hours. Then, reheat them in the oven or air fryer before serving.
FAQ
To make the flaky scones, the dough must be cold before going into the oven. For that, the butter should be frozen cold, and the buttermilk should be cold from the fridge. And while making the dough, these ingredients may start to come to room temperature. So, after cutting the dough into wedges, place them back into the fridge for at least 30 minutes. However, if your scones are still overspreading as they bake, remove them from the oven, press them back into shape using a rubber spatula, and continue baking.
You can make the dough the night before and store it tightly covered in the fridge. When ready to bake, cut the dough into wedges, brush with buttermilk, and top with cheese and jalapenos. You can also make the scones in advance. They will stay in the fridge for up to five days. When serving them, reheat them in the oven until warm through.
More Eggless Scones
You May Like More Breakfast Recipes
Jalapeño Cheese Scones (Eggless)
Ingredients
- 2 cups (240g) all-purpose flour
- 1 tablespoon sugar
- 2½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, cold and cut into small cubes
- 1 cup cheddar cheese
- 1 jalapeño, deseeded and finely chopped
- ½ cup + 2 tablespoon (150ml) buttermilk
Toppings
- ¼ cup cheddar cheese
- 1 jalapeño sliced
Instructions
Making and Shaping the Dough
- Line the baking sheet with a silicone mat or parchment paper. Set aside.
- Cut the frozen butter into small cubes and return it to the fridge or freezer while you prepare the other ingredients.
- Whisk the flour, sugar, baking powder, and salt in a large mixing bowl.
- Add the frozen butter cubes and combine them into the flour mixture with a pastry cutter, two forks, or your clean fingers until the pea-sized crumbs form.
- Add cheddar cheese and chopped jalapeño peppers. Mix gently.
- Add buttermilk to the flour mixture and mix with a spatula until everything appears moistened and the dough clumps together.
- Pour the dough onto a lightly floured work surface and work it into a ball. If the dough is too sticky, add a little more flour. If it seems too dry, add one tablespoon of cold buttermilk. Do not knead the dough.
- Pat the dough ball into a 7-inch disc and cut it into eight wedges with a sharp knife or a bench scraper.
- Transfer the scones to the prepared baking sheet.
Chilling
- Place the baking sheet in the fridge for at least 30 minutes or in the freezer for 15 minutes.
- If you do not have space for the baking sheet in the refrigerator or freezer, place the scones on the smaller plate and let them chill.
- Then, transfer them onto the baking sheet before baking.
Baking the Scones
- When you are ready to bake, preheat the oven to 400°F (200°C).
- Top the scones with cheddar cheese and sliced jalapeños.
- Bake the scones for 20-25 minutes or until they are golden brown around the edges and on the top.
- Remove from the oven and allow them to cool down for a few minutes before enjoying.
Storing Suggestions
- Store the scones at room temperature in an airtight container for three days.
- You can reheat the scones in the oven or air fryer until warm.
Notes
- Measuring: It is essential to measure the ingredients correctly. For the best results, use a kitchen scale if you have one. For example, adding too much flour will result in dry and crumbly scones. If you do not have a kitchen scale, fluff the flour with a spoon and then add it to the measuring cup with a spoon. Then, level it off with a knife.
- Butter: The butter should be cold for the best flaky Jalapeño Cheese Scones, so we need frozen butter. I have cut the butter into small cubes, but you can grate the cold butter for easy mixing. After grating or cutting the butter, place it back in the refrigerator until the mixing time.
- Jalapeño Peppers: For milder spiciness, remove the seeds and ribs from the jalapeño peppers. But if you like spicy scones, add the peppers with some seeds.
- Buttermilk: You can use store-bought buttermilk or a substitute for this recipe. To make the buttermilk substitute, mix ½ tablespoon of white vinegar with 150ml of milk, stir well, and use for the recipe.
- Dough: Do not overmix the dough. Once you combine the dry and wet ingredients, mix them until they are just combined.
- Chilling: It is essential to refrigerate the dough wedges to be cold before baking for at least 30 minutes. If you do not have enough time, freeze them for 15 minutes. But do not skip this step. If you do not have enough space for the baking sheet in your fridge or freezer, place the wedges on a smaller plate and transfer them to a baking tray before baking.
- Freezing the Scones: You can freeze the scones in a freezer-safe bag or container. Freeze them only when they are cooled to room temperature. To thaw, leave the scones in the fridge overnight or on the counter for a few hours. Then, reheat them in the oven or air fryer before serving.
Thanks for coming! Let me know what you think.