Baking

Smoked cheddar and jalapeño scones

Name: Smoked cheddar and jalapeño scones recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 375g plain flour; 20.00 ml caster sugar; 2 tsp baking powder; 1/2 tsp fine salt; 1/2 tsp bicarb soda; 1/2 tsp smoked paprika; 1/4 tsp freshly ground black pepper; 125g unsalted butter, frozen; 130g sour cream; 1 egg, plus 1 extra egg, beaten for eggwash; 60g smoked cheddar cheese, grated; 3 whole pickled jalapeños, thinly sliced; 40.00 ml chives, chopped; Butter, to serve (optional)

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by Phoebe Hird

Aug 19, 2025

Perfectly golden and warm, our savoury version on a classic scone is studded with smoked cheddar, pickled jalapeños and spices for a unique twist on a favourite. Best served with lashings of butter for morning or afternoon tea.

2 1/2 cups (375g) plain flour, plus extra to dust
1 tbs caster sugar
2 tsp baking powder
1/2 tsp fine salt
1/2 tsp bicarb soda
1/2 tsp smoked paprika
1/4 tsp freshly ground black pepper
125g unsalted butter, frozen
130g sour cream
1 egg, plus 1 extra egg, beaten for eggwash
60g smoked cheddar cheese, grated
3 whole pickled jalapeños, thinly sliced
2 tbs chives, chopped
Butter, to serve (optional)

Method

1.

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
2.

In a large bowl, whisk the flour, sugar, baking powder, salt, bicarb, paprika and pepper until well combined. Grate the frozen butter into the flour mixture using the large holes of a box grater. Use a pastry cutter or two forks to mix in the butter without it melting.
3.

In a separate bowl, whisk the sour cream and egg until smooth. Stir in the grated cheese, jalapeños and chives until well combined.
4.

Add wet mixture to the dry ingredients and gently mix until just combined. Turn the dough out onto a lightly floured surface and gently work it with your hands until it forms a ball. This may take a little time. Press the dough into a circle about 20cm in diameter and 2-3cm thick. Cut into 8 equal triangles. Place scones on the prepared tray, spacing them about 2-3cm apart. Brush tops with the eggwash. Bake for 22-25 minutes, until the scones are golden brown. Allow to cool slightly before serving warm, with butter if using.