Looking for a more savory addition to your breakfast or just for a snack? These Honey Glazed Cheddar Jalapeño Scones are just what you need. Soft, flaky, and all around delicious.
If you’re hesitant about the spiciness level, don’t worry. Since we’ll remove the seeds from the jalapeños, the scones wont be spicy, but we’ll still get that jalapeño flavor and just a little bit of heat.
Topped with a quick and easy honey glaze for a touch of sweetness, these scones just come together so well.
We’ll start out by mixing together some of the dry ingredients and then adding our diced frozen butter and rubbing together by hand until the mixture starts coming together in small, pea-sized clumps. We’ll then toss in the add-ins (the cheese and jalapeños) and set that mixture in the fridge.
While that’s in the fridge, we’ll whisk together the buttermilk and egg yolk — both should be cold. Once that’s done, we’ll take the dry ingredients out of the fridge and pour the wet mixture on top. With a silicon spatula, gently fold in until the dough starts clumping together and then move to a lightly floured surface to continue.
We’ll shape our dough into a ball and press down into a flat disc that’s about 8″ in diameter. Cut into 8 triangles with a sharp knife and pop those into the fridge to cool. Once chilled, we’ll brush with our buttermilk/egg white mixture and place into the oven until golden brown (around 22 minutes).
Once those are out, bring the honey glaze mixture to a simmer and brush over our finished scones before serving.
Just like that, our Honey Glazed Cheddar Jalapeño Scones are ready to eat!
Some ingredients notes
Cheddar Cheese – Getting a block of cheddar and shredding it with a box grater adds an extra touch, but feel free to use pre-shredded cheese if that’s easiest!
Butter – Make sure that the butter is frozen beforehand and then diced into small cubes. This will help to make sure the whole mixture is staying cool.
Jalapeños – Remove the seeds when chopping. Because of this, the scones won’t be spicy, but we’ll still get that jalapeño flavor. Also, make sure to wash hands after working with the peppers. Feel free to add more than 1/4 cup if desired.
Tips
- It’s important not to cut any corners when it comes to chilling and keeping the ingredients, mixtures, and dough cold. Having everything cold before baking will produce the best results!
- When first combining the ingredients of the honey glaze, the mixture will be thick. This will thin out once it comes to a simmer.
Honey Glazed Cheddar Jalapeño Scones
- Prep Time: 20 minutes
- Chill Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 7 minutes
- Yield: 8 scones 1x
Description
These scones are perfect if you’re looking for a savory addition to your breakfast or a tasty snack.
Ingredients
The Scones
- 2 cups flour
- 1 tablespoon granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup cheddar cheese, shredded
- 1/4 cup chopped jalapeños, seeds removed
- 1/2 cup unsalted butter, frozen and diced
- 2/3 cup buttermilk
- 1 large egg, separated
The Honey Glaze
- 1/4 cup honey
- 1 tablespoon brown sugar
- 1 tablespoon unsalted butter
Instructions
The Scones
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Add in the diced, frozen butter. Combine and rub with fingers until mixture comes together in pea-sized crumbs.
- Add the cheese and jalapeños and gently mix in. Place the mixture in the refrigerator while working on the wet ingredients.
- Whisk together the buttermilk and egg yolk. Pour over flour mixture and fold in with a rubber/silicone spatula until dough clumps together.
- Lightly flour a silicone baking mat and pour the dough onto the mat. Shape dough into a ball and then press it into a disc that is about 8″ wide and 1″ tall. Cut into 8 triangles with a sharp knife.
- Place scones onto a lined baking sheet and refrigerate for ~25 minutes (if you don’t have room in the fridge, you can use a plate instead of a baking sheet). While chilling, preheat the oven to 400° F.
- Once done chilling, rearrange scones to be a few inches apart, likely 4-5 on a baking sheet. Whisk 1 tablespoon of butter milk and the egg white together. Light brush onto scones.
- Bake for ~22 minutes or until the scones are golden brown. While the first batch is in the oven, return the rest to the refrigerator. Then, bake after the first set.
The Honey Glaze
- In a small pot, combine the honey, brown sugar, and butter. Bring to a simmer, then lightly brush onto scones before serving.
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