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Cheddar and Pickled Jalapeno Scones

When it comes to pickled jalapenos, they do a ton of heavy lifting in the kitchen. On nachos? Yes, please! In chicken enchiladas? Oh, my. And in bread products?

Let’s talk about that.

Cheddar and Pickled Jalapeno Scones, the perfect savory treat!

Pickled jalapenos bring a bright tang and kiss of heat to these rich cheddar scones, and they pair beautifully with the chili powder, cumin, and hot smoked paprika too.

So, if you’re looking for a delicious bread product for a kicky kind of breakfast, or as a side for our turkey pumpkin chili or even our chicken and quinoa chili whip up a quick batch of these scones.

You’re going to love them!


Course bread
Cuisine American
Keyword cheddar and pickled jalapenos, cheddar jalapeno scones, pickled jalapenos
Prep Time 10 minutes
Cook Time 22 minutes


  • 2 1/2 cups all-purpose, unbleached flour
  • 2 tablespoons finely diced red or yellow onion
  • 1 tablespoon baking powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon hot smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/3 cup chilled salted butter, cubed
  • 1 1/2 cups shredded Cabot Seriously Sharp Cheddar,
  • 2 tablespoons roughly chopped pickled jalapenos
  • 2 large eggs, beaten
  • 3/4 cup +2 tablespoons heavy cream


  • Preheat oven to 400 degrees.
  • Fit a large, rimmed baking sheet with parchment.
  • In a large bowl, stir together flour, onion, baking powder, chili powder, and salt.
  • When the mixture is well combined, add in the butter and using your fingers work them into coarse crumbs.
  • Add in the cheese and jalapenos, and stir well to combine.
  • Stir in the eggs, and ¾ cup cream.
  • Stir the mixture until it just loosely holds together.
  • Sprinkle bench flour on a work surface, and gently knead the dough until nearly smooth.
  • Pat it out to an 8-inch circle.
  • Using a bench scraper or knife, divide the circle into 8wedges.
  • Place the scones on the prepared sheet pan.
  • Brush the tops with remaining heavy cream.
  • Bake for 20-22 minutes, or until a toothpick comes out cleanly when inserted into the center. 


These scones are fantastic served warm from the oven! But, you can refrigerate them for up to 3 days, and just reheat them in a 300 degree oven. 

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