These cheese, chive, and jalapeño scones are sure to satisfy your savoury cravings. They’re deliciously buttery and flaky, and laced with sharp cheddar, garlicky chives, and fiery jalapeños.
If you’ve never made scones before, they’re a lot easier to make than you think, and the dough comes together in just a few minutes. It’s important not to overmix the dough when making scones, as this will yield a tough texture.
Ingredients
This cheddar chive scone recipe requires just seven ingredients! They are:
- Self-raising flour. If you do not have self-raising flour, you can make your own by combining 150g of flour with 2 teaspoons of baking powder. So for this recipe, you would need to add 2 ⅔ teaspoons of baking powder to 200g of plain flour.
- Butter. It’s important to use cold butter in this recipe to give your scones a flaky texture. If you are dairy-free, you can substitute a vegan butter block.
- Salt. I highly recommend adding a little sea salt to bring out the flavours.
- Cheese. You can use any hard cheese of your choice – I like a combination of sharp cheddar (for flavour) and red Leicester (for colour).
- Chives. Make sure you use fresh chives in this recipe for optimal flavour!
- Jalapeños. If you have fresh ones feel free to use them, however I use jarred jalapeños for convenience. You can also omit the jalapeños if you don’t like the heat. If you’re a jalapeño fan, you MUST try my jalapeño hummus too!
- Milk. Use cold milk for the best results. You can also substitute any flavourless plant milk such as soy.
How to make cheese, chive and jalapeño scones step-by-step:
As always, you can find the full recipe and instructions at the bottom of this blog post.
First, add the self-raising flour and chilled butter to a large mixing bowl (photo 1). Then we’re going to mix it together until it has the consistency of breadcrumbs. You can use your hands or a pastry cutter for this task.
Next, add the grated cheese, chives and chopped jarred jalapeños (photo 2). Mix everything together until well combined, then pour in the milk (photo 3).
Use your hands or a spoon to bring the dough together into a ball (photo 4). Tip out the soft dough onto a floured surface and use your hands to pat it down until it is 1 inch thick. Then use a cookie cutter or knife to shape the scones (photo 5).
Place the scones on a large baking tray (photo 6), brush with melted butter or egg wash, and top with extra cheese and jalapeños, if desired. Bake until the cheesy scones are golden on top.
Tips for making the perfect savoury scones
- Measurements – I highly recommend using an electric scale to measure your ingredients. It is far more accurate than using cup measurements.
- Mixing technique – make sure you ‘cut’ the butter through the flour to achieve a flaky breadcrumb texture. Also make sure you don’t overmix or knead the dough as this will cause your scones to become tough.
- Chilled ingredients – make sure your butter, milk and cheese are cold before incorporating them into the mixture, to give your scones a crumbly texture.
- Cheese – I recommend grating your cheese so it will be evenly dispersed in the scones. I like to go one step further and slightly ‘slice up’ the grated cheese with a sharp knife, so the chunks are smaller.
FAQ
Yes! Simply use a vegan butter block, soy milk, and vegan cheese in place of their dairy counterparts. I have prepared these scones vegan before and they are equally delicious!
If you prefer a spicier kick, feel free to increase the amount of jalapenos in the recipe or add an addition of chilli powder or cayenne pepper. And if you like heat, be sure to check out my chili cheese toast recipe!
Freshly baked scones will last for 2-3 days when stored in an airtight container at room temperature. However, they taste best on the first day of preparation.
Yes, these scones freeze exceptionally well. Once baked and cooled, you can store them in a ziploc bag or individually wrapped in plastic wrap, and freeze for up to 1 month.
To enjoy them later, simply thaw the scones in the refrigerator overnight and reheat in a preheated oven for a few minutes until warm.
If you’re looking for more flavourful things to bake, be sure to check out my vegan blueberry muffins, and chewy white chocolate pistachio cookies. Yum!
I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!
Cheese, Chive and Jalapeño scones
Leave a Review Print RecipeIngredients
- 200g/1.6 cups Self-Raising Flour*
- ½ tsp Salt
- 50g/ ¼ cup Unsalted Butter cold and cubed
- 60g/ ½ cup Cheddar Cheese grated (I like a combination of cheddar cheese and red leicester)
- 12g/ ¼ cup Chives chopped
- 12 slices Jarred Jalapeños finely chopped
- 120ml/ ½ cup Milk cold
Instructions
- Preheat your oven to 200 °C/400 °F.
- Add the flour, salt and cubed butter to a large bowl. Use your hands or a pastry cutter to mix the butter into the flour until it resembles fine breadcrumbs.
- Add the grated cheese, chopped chives and chopped jalapeños to the flour mixture. Mix together with a spoon until combined.
- Pour the milk into the centre of the mixture, and use a spoon or your hands to combine until a sticky dough forms. If your dough is not coming together, you can add a little extra milk.
- Tip the scone dough out onto a lightly floured surface and use a round cookie cutter or knife to cut the scones into circles.
- Place the scones on a parchment-lined baking sheet.
- Brush the top of each scone with a little melted butter or egg wash and top with extra grated cheese and jalapeño slices (optional).
- Bake the scones for 16-20 minutes in the middle of the oven until golden brown. Enjoy!
Notes
- See FAQ box above for how to make this recipe vegan-friendly.
- Freshly baked scones will last for 2-3 days when stored in an airtight container at room temperature.
- Scones can be frozen for up to 1 month and defrosted in the refrigerator overnight, then reheated in a preheated oven for a few minutes until warm.
