Pin It A bold, savory scone packed with gooey cheese, spicy jalapeños, and a hint of sweetness. This recipe is perfect for brunch or as a zesty snack that brings a lively twist to your breakfast table.
I first baked these chaos cake scones for a weekend get-together with friends—they disappeared faster than anything else on the table. The mix of cheese and jalapeño, plus a little sweetness, was an instant hit everyone asked for the recipe!
Ingredients
- All-purpose flour: 2 1/2 cups (315 g), provides structure and softness
- Granulated sugar: 1/4 cup (50 g), adds a subtle sweetness
- Baking powder: 1 tbsp, helps give a rise
- Baking soda: 1/2 tsp, boosts leavening
- Salt: 1/2 tsp, brings out flavor
- Smoked paprika: 1/2 tsp, adds warmth and depth
- Sharp cheddar cheese: 1 1/4 cups (140 g), shredded, bold cheesy flavor
- Pepper jack cheese: 1/2 cup (50 g), shredded, a touch of spice
- Fresh jalapeños: 3–4, seeded and finely diced (about 1/2 cup), bright heat
- Unsalted butter: 1/2 cup (115 g), cold and cubed, for rich texture
- Eggs: 2 large, binds and enriches
- Buttermilk: 2/3 cup (160 ml), tender crumb and tang
- Vanilla extract: 1 tsp, gentle aroma
- Heavy cream: 2 tbsp, for brushing tops
- Shredded cheddar cheese: 1/4 cup (30 g), for topping
- Jalapeño (for garnish): 1, sliced into rings (optional), extra color and heat
Instructions
- Prepare Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- Whisk flour, sugar, baking powder, baking soda, salt, and smoked paprika in a large bowl.
- Cut in Butter:
- Add cold, cubed butter. Cut it into the mixture with a pastry cutter or your fingertips until it resembles coarse crumbs.
- Add Cheese and Jalapeños:
- Fold in shredded cheddar, pepper jack, and diced jalapeños.
- Mix Wet Ingredients:
- Whisk eggs, buttermilk, and vanilla extract in a separate bowl.
- Combine Mixtures:
- Pour wet mixture into dry; stir gently just until combined—do not overmix.
- Shape Dough:
- Turn dough onto a floured surface. Gently pat into a 1-inch thick round.
- Cut and Arrange:
- Cut into 8 wedges and transfer to prepared sheet, spacing apart.
- Add Topping:
- Brush tops with heavy cream. Sprinkle extra cheddar and garnish with jalapeño rings if desired.
- Bake:
- Bake for 20–22 minutes, until golden and cooked through. Cool on a rack for 10 minutes before serving.
Pin It My family now requests these scones for every holiday breakfast. The playful combination of savory, spicy, and a touch of sweet makes them a new favorite comfort food.
Required Tools
Large mixing bowl, pastry cutter or fork, baking sheet, parchment paper, whisk, measuring cups and spoons, sharp knife
Allergen Information
Wheat (gluten), milk (dairy), eggs. Jalapeños may cause irritation—handle with care. Always check cheese and buttermilk labels for hidden allergens.
Nutritional Information
Per scone: Calories 330, Fat 18 g, Carbohydrates 32 g, Protein 10 g
Pin It Enjoy these fresh from the oven with butter or cream cheese. Try pairing with a dry Riesling or a cold wheat beer for a perfect experience.
Recipe Questions & Answers
- → How spicy are these scones?
They have a mild to moderate heat from fresh jalapeños. Adjust quantity for more or less heat, or add cayenne.
- → Can I substitute the buttermilk?
Yes, plain yogurt or sour cream work well to maintain moisture and tang in the dough.
- → What type of cheese is best?
Sharp cheddar and pepper jack melt nicely and provide flavor, but you may use other bold cheeses if desired.
- → Can I make these vegetarian?
They are naturally vegetarian as written, but do contain dairy and eggs. Use egg and dairy alternatives if needed.
- → How should I serve these scones?
Best enjoyed warm with butter or cream cheese. Pair with dry wine or wheat beer for brunch.
- → Any tips for handling jalapeños?
Use gloves to prevent irritation, and avoid touching your face after chopping fresh jalapeños.