The Best Jalapeño Cheddar Scones Recipe

Spice up your life with these irresistible Jalapeño Cheddar Scones! 

Buttery and flaky on the outside, light and tender on the inside, and the perfect balance of sharp cheddar and jalapeño heat in every bite.

Trust me, they’re not to be missed.

So why not impress your brunch crew or treat yourself to the most epic savory snack around? You know what they say - once you go jalapeño cheddar, you’ll never go back!

The Best Jalapeño Cheddar Scones Recipe

Cheesy Jalapeño Scones

These scones are my new favorite weekend baking project. The smell of them fresh out of the oven is unreal. 

And they’re surprisingly easy to make at home. The key is using cold ingredients like frozen grated butter to create addictively flaky layers. 

Serve them for breakfast, brunch, lunch, or with dinner. There’s never a wrong time for these savory scones!


Give this easy recipe a try for scones that are a step above the rest. The combination of spicy and cheesy is sure to wow any foodie. 

Here’s what you’ll need:

  • All-Purpose Flour: The foundation of our flaky, buttery scones, providing structure and tender crumb.
  • Baking Powder: Gives scones their lift and height.
  • Salt and Pepper: The seasoning duo that wakes up the flavors and balances the richness of the cheese and butter.
  • Unsalted Butter: Frozen and grated for ultimate flakiness. 
  • Sharp Cheddar Cheese: Now isn’t the time for pre-shredded bags. Get a block of something tasty and shred it yourself for maximum flavor.
  • Jalapeños: The spicy kick that makes these scones irresistible! Seed and dice them finely for pops of heat in every bite.
  • Buttermilk: The secret ingredient for tender, moist scones. Make sure it’s cold for the best texture.
  • Eggs: Binds the dough together and offers rich moisture. Also used for the egg wash (optional).
Cheese and Jalapeño Scone Dough in a Bowl

How to Make Flaky, Cheesy Jalapeño Scones

Jalapeño Cheddar Scones make a delicious breakfast treat or anytime snack. And they couldn’t be easier to whip up!

Here’s the low-down:

  1. Preheat the oven to 205°C (400°F) and line a baking sheet with parchment.
  2. Stir the flour, baking powder, salt, and pepper to ensure they’re evenly combined. Then, stir in the grated butter, cheese and jalapeños.
  3. Whisk the buttermilk and egg separately, and stir into the flour bowl until the dough just comes together. 
  4. Pour the shaggy dough onto a lightly floured surface and gently pat/press into a 2-inch thick rectangle. 
  5. Use a biscuit cutter to portion the dough. Place the scones on the baking tray, with 1-2 inches between each. 
  6. Very gently press any excess back into a rectangle and repeat.
  7. Brush the tops with a beaten egg, add extra cheese, and bake for 18-20 minutes or until lightly golden. Let cool on the baking sheet for 10 minutes before serving.
Jalapeño Cheddar Scone Dough on the Counter

Jalapeño Substitutes

Whether you can’t find them or don’t like them, here are some easy swaps for jalapeños:

  • Serrano Peppers - Serranos have a similar flavor to jalapeños but pack more heat. They can be used as a 1:1 substitute, but remove the seeds and ribs to reduce spiciness.
  • Fresno Peppers - They’re very similar to jalapeños in terms of heat and flavor, making them an excellent substitute. They have thinner walls, which works well for chopped peppers in scones.
  • Anaheim Peppers - These are milder than jalapeños with a slightly sweet flavor. So they’re ideal if you want the pepper taste without as much spice. 
  • Poblano Peppers - Poblanos are mild compared to jalapeños but still have a pepper flavor.
  • Cayenne Pepper Powder - A small amount of cayenne powder can add heat to the scones without changing the texture.

Tips and Tricks

Never made scones before? Check out my post for fluffy scones - I have a bunch of tips. 


  • Use cold ingredients, especially the butter, to achieve a flaky texture. My best advice is to freeze a block and grate the frozen butter for even distribution throughout the dough.
  • Don’t overmix the dough, as this can lead to tough scones. Mix until the dough sort of comes together, then finish it on the counter.
  • If using pickled jalapeños, drain and chop them well to avoid adding excess liquid to the dough.
  • Grate the cheddar cheese so it incorporates evenly. Don’t use pre-grated. 
  • Brush the tops of the scones with milk, cream, or egg wash for a golden brown finish.
  • For mini scones, pat the dough into a 1-inch square and cut it into 16 smaller pieces instead of 8 wedges. Bake for 10-15 minutes.
  • Scones are best enjoyed the day they’re made, but leftovers can be stored at room temperature for 2-3 days or frozen for up to 1 month. Thaw them on the counter until soft and reheat for 30 seconds in the microwave.
The Best Jalapeño Cheddar Scones on a Plate

Variations on Cheddar Jalapeño Scones

Once you try these, I know you’ll be as obsessed as me. And then, maybe you’ll want to try one of these tasty variations:

  • Bacon Cheddar Jalapeño Scones - Add crispy chopped bacon to the scone dough for an extra savory, salty kick.
  • Whole Wheat Jalapeño Cheddar Scones - Substitute whole wheat flour for all or part of the all-purpose flour for a nuttier, heartier scone with more fiber.
  • Mini Jalapeño Cheddar Scones - Instead of cutting the scones into 10 rounds, pat the dough into a square and cut into 16 mini square scones, perfect for snacking or appetizers.
  • Jalapeño Popper Scones - Mix in some cream cheese along with the cheddar.
  • Vegan Jalapeño Cheddar Scones - Substitute vegan butter, plant-based milk, and vegan cheddar shreds to make these scones completely dairy-free and vegan-friendly.
  • Chive Cheddar Jalapeño Scones - Add chopped fresh chives for an extra oniony, herbal flavor that goes great with the cheddar and spicy peppers.
  • Jalapeño Cheddar Drop Scones - For a quicker, easier variation, skip the kneading and shaping and simply drop spoonfuls of the scone dough onto the baking sheet.

Jalapeño Cheddar Scones

Prep time:
30 min
Cook time:
22 min
282 kcal
Jalapeño cheddar scones are buttery and flaky on the outside, light and tender on the inside, and the perfect balance of cheese and heat in every bite.


  • 310 grams all-purpose flour (2 1/2 cups)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 110 grams unsalted butter, frozen and grated (1/2 cup or 1 stick)
  • 115 grams shredded sharp cheddar cheese (1 cup- plus more for the tops, optional)
  • 2-3 jalapeños, seeded and finely diced
  • 240 milliliters cold buttermilk (1 cup)
  • 2 large eggs (one for the egg wash)


  1. Preheat the oven to 205°C (400°F) and line a baking sheet with parchment paper.
  2. Whisk the flour, baking powder, salt, and pepper in a large bowl until well blended.
  3. Add the frozen butter, shredded cheddar cheese and diced jalapeños and mix until evenly distributed.
  4. Whisk the cold buttermilk and the egg in a separate bowl until smooth. Pour into the dry ingredients and mix gently with a fork just until a shaggy dough forms. It will be sticky.
  5. Turn the dough out onto a lightly floured surface and pat it into a 2-inch thick rectangle. Use a biscuit cutter to portion the dough, then very gently press the scraps together and repeat.
  6. Place the scones on the prepared baking sheet, spacing them about 2 inches apart. Refrigerate for 15-20 minutes before baking.
  7. Brush the tops of the scones with the additional beaten egg, sprinkle with extra cheese, and bake for 18-20 minutes or until risen and golden brown.
  8. Let scones cool on the baking sheet for 2-5 minutes before transferring to a wire rack. Serve warm or at room temperature.

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