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a bowl containing cheese, chive and jalapeno scones
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Cheese, Chive and Jalapeño scones

These cheese, chive and jalapeño scones are buttery, flaky, and packed with flavour. A simple recipe that comes together in under 40 minutes.
Course Side Dish
Cuisine baking
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 Scones
Calories 270kcal
Author Shivani Raja

Ingredients

  • 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

* If you do not have self raising flour, you can make your own by adding 2 teaspoons baking powder per 150 grams of plain or all purpose flour (so to make this recipe you'd need 2 ⅔  teaspoons).
  • 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.

Nutrition

Serving: 1scone | Calories: 270kcal | Carbohydrates: 41g | Protein: 5.1g | Fat: 8.8g | Saturated Fat: 5.5g | Cholesterol: 24mg | Sodium: 468mg | Fiber: 0.7g | Sugar: 7g