Cheddar and Jalapeno Scones…

I saw an interesting recipe on Smitten Kitchen, one of the blogs I frequently visit.  It was a cheddar and jalapeño scone recipe.  I thought this was interesting.  Then I had a Eureka! moment.  I work at the WSU Creamery where we make delicious cheeses and ice cream.  Our signature cheese is Cougar Gold, a sharp white cheddar.  So add it all up and you got Gold and Jalapeño Scones.  Gold has a sharp, almost Parmesan-like flavor so I thought this would go together perfectly.


This is the flour mixture and above is the jalapenos and cheese.

It’s a really simple recipe and can be made quickly.  I did it on the way to work, for the freshest scones.  You can use biscuit cutters or any other kind of cutter.  I only had heart cutters….don’t judge me.


Getting ready to go into the oven.  and 25 minutes later….



The sharp flavor of the Gold and the mild jalapeño flavor (it’s not hot people, so don’t worry if you’re afraid of heat).  I’d say the bigger, the better for a flakier texture.  Overall, it panned out really well.

Cougar Gold & Jalapeño Scones

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick or 4 ounces) cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound Cougar Gold (or other sharp Cheddar cheese, crumbled really small)
2 small jalapeños pepper, minced

Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños over medium heat until soft, about five minutes. Let them cool, then place them in a small bowl with the cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized.

Lightly whip two of the eggs and cream and add to the flour-butter mixture. Fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.

Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat or roll dough out to a 3/4- to 1-inch thickness and either cut into shapes of your choice. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.

*next up…Guiness bread…*


One Response

  1. The scones were GREAT, Kyle!

    Thanks for the recipe.

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