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 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 8Scones
Calories 270kcal
Author Shivani Raja
Ingredients
200g/1.6 cupsSelf-Raising Flour*
½tspSalt
50g/ ¼ cupUnsalted Buttercold and cubed
60g/ ½ cup Cheddar Cheesegrated (I like a combination of cheddar cheese and red leicester)
12g/ ¼ cup Chiveschopped
12slicesJarred Jalapeñosfinely chopped
120ml/ ½ cupMilkcold
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.