I love anything bread-related, and scones are, in my opinion, just a form of quick bread. These whole wheat cheese and jalapeño scones are the American kind, which are typically wedge-shaped and can have all kinds of sweet or savory additions. Sometimes, the sweet versions may come with a glaze. English scones, on the other hand, are usually round, plain, and served with jam and cream.
I wanted to make a savory scone and so I used one of my favorite combinations: sharp cheddar cheese and jalapeños. Using a mixture of whole wheat flour and regular white all-purpose gives a little extra flavor and makes you feel like these aren’t really that bad for you (if you ignore all the butter). These are delicious on their own, but even better with butter!
Scones are very easy to make, but there are a few things you can do to help ensure success. For best results, weigh your ingredients, and ensure everything is cold. You want to keep your dough as cold as possible before it goes in the oven.
You also want to make sure you don’t handle the dough more than absolutely necessary. It’s fine to knead just a little to make sure all the ingredients are well-combined, but if you knead too much, you’ll end up with tough scones.
This recipe calls for the scones to be refrigerated for fifteen minutes before baking, which ensures the butter is cold so that you are more likely to get a good result. If you are short on time, you can start the oven preheating before starting the recipe and skip the refrigeration time. The results will still taste good!
How to Make Whole Wheat Cheese and Jalapeno Scones
Prepare for Baking
Take a baking sheet and line it with parchment paper.
Mix Dry Ingredients
In a large bowl, add the whole wheat flour, all-purpose flour, salt, and baking powder, and stir to combine.
Add Butter
Add the diced butter (make sure it’s cold). You can incorporate this by using a pastry cutter or a fork, or by rubbing the butter into the flour mixture with your fingers. When you’re done, the mixture should look like coarse bread crumbs.
If you prefer, you can freeze the butter and grate it, then mix it in. I like using a pastry cutter myself. Then I go in with my hands just to ensure there aren’t any overly large lumps of butter remaining.
Add Cheese and Jalapeño
Add the grated cheese and jalapeño and stir until evenly distributed.
You can cut the cheese into small cubes if you prefer, as is common in recipes like this. If I’m making one large loaf, that’s the method I usually use. But when I’m making scones, I find too much of the cheese leaks out the sides and I’m not going to go around poking the cheese further into the dough on every scone to prevent this. Also, I hate dicing cheese.
Add Eggs and Milk
Add the beaten eggs and most of the milk. Stir to combine, using your hands if that’s easier for you. You are aiming for a slightly sticky dough. If it’s too dry, add the rest of the milk, or even a little extra if necessary.
I wish I could tell you exactly how much milk to add, but it’s so variable that it’s impossible. Generally, if it’s more humid where you are, you won’t need to add as much. You may also find the milk amount varies more if you have used cup measurements rather than weighing your ingredients. This is just because cup measurements are less accurate, so you may end up adding more flour than intended.
Shape
Turn out the dough onto a lightly floured work surface. Press into a circle measuring around 8 inches in diameter. Using a lightly greased or floured knife, cut the circle into eight wedges.
Put the scones on the prepared baking sheet, leaving about an inch between each one. Brush them lightly with a little more milk and refrigerate for at least 15 minutes, until your oven is ready.
Start oven preheating to 425 degrees Fahrenheit or 220 degrees Celsius.
Bake
Bake the scones in the preheated oven for 16-20 minutes. I’d recommend checking them at 16 minutes in case your oven runs a little hot. When they are done, they should be lightly golden brown. Let them rest a few minutes and serve them warm, with butter if desired.
Whole Wheat Cheese and Jalapeño Scones
Ingredients
- 125 g whole wheat flour about 1 cup
- 190 g all purpose flour about 1 1/2 cups
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 113 g cold unsalted butter 1/2 a cup or 1 stick, diced
- 115 g grated sharp cheddar cheese 4 ounces or about 1 cup
- 1 jalapeño seeded if desired and diced
- 2 large eggs beaten
- 120 ml milk approx, may need a little more or less
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, mix the whote wheat flour, all-purpose flour, salt, and baking powder.
- Add the butter and cut in with a pastry cutter or fork, or rub in with your fingers until the mixture resembles coarse breadcrumbs.
- Stir in the cheese and jalapeño.
- Add the eggs and most of the milk and stir to combine. Use your hands to knead just until the mixture comes together. If the dough is too dry, add the rest of the milk, or a little extra if required. The dough should be a little sticky but not unmanageable.
- Turn the dough out onto a light floured work surface and press into a circle measuring about 8 inches.
- Use a lightly floured or greased knife to cut the circle into 8 wedges. Put the scones on the prepared baking sheet, leaving about an inch between each one. Brush with a little more milk.
- Start oven heating to 425°F (220°C). Refrigerate baking sheet with scones for at least 15 minutes, until oven is preheated.
- Once oven is ready, put scones in oven and bake for 16-20 minutes, until lightly golden brown. Serve warm.
Notes
- These scones are best eaten the day they’re made, but they do freeze really well. I store them in a freezer bag for up to a month (they don’t last longer than that). When I want to eat one, I microwave it for about 45 seconds and it’s almost as good as if I’d just made it.
Did you make this recipe? If so, follow @theflavorvortex on Instagram and post a picture using #theflavorvortex as I would love to see it!