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Home > Restaurants > Recipes > Jalapeño-Cheddar Scones

Jalapeño-Cheddar Scones

Provided by: Chef Peter Oleyer
Served at: Calexico Carne Asada

  • Type of Dish: Breakfast/Brunch, Sides
  • Servings: 8
  • Cuisine: American, Mexican
  • Special Requests: Vegetarian/Vegan
  • Reader Rating: Write a Review

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2 cups all-purpose flour
1 tbs. baking powder
1 tsp. salt
8 tbs. cold butter, diced
½ cup heavy cream
2 eggs
¼ lb. sharp Cheddar cheese, diced
2 small jalapeño pepper, minced
Egg wash (1 egg beaten with 1 tsp. water)


Preheat oven to 400. In a small skillet, melt ½ tablespoon of butter. Sauté jalapeños until soft, about 2 minutes. Place in a small bowl with Cheddar cheese and coat with 1 tbs. of flour. In another bowl, combine the rest of the flour with baking powder and salt. Cut in remaining butter with a fork until the butter is pea-size.

Lightly whip eggs and cream and add to the flour-and-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the Cheddar-and-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. Roll dough ¾- to 1-inch thick and cut into 8 triangles. Brush with egg wash and place on well-oiled baking sheet.

Bake for 25 minutes or until golden brown.

(Published 2009)