Scones That Dance Between Sweet, Savory, and Spicy

The Savory Scone Adventure

If you’ve ever wandered into the world of savory scones, you know they’re a bit of a culinary adventure—people either fall in love at first bite or politely pass them by. Back when we ran our cupcake and coffee shop, scones were a staple alongside our ever-changing cupcake lineup. While I experimented with over 300 cupcake flavors through the years, scones became their own playground for creativity.

Bold + Balanced

Of all the savory scones I have made, two flavors always rose above the rest: Blue Cheese, Bacon, Caramelized Onion & Thyme (yes, quite the mouthful!), and these unforgettable Jalapeno Cheddar Scones. The pairing of sharp cheddar with zesty jalapeno, all topped off with a drizzle of sweet honey glaze, results in a scone that’s bold, well-balanced, and a little bit surprising. Whether you’re hesitant about savory scones or already a devoted fan, this recipe’s perfect mix of spice, cheese, and subtle sweetness might just win you over.

A Few Tips

There are a few key details that really set this recipe apart. First, I use cubed cheese instead of shredded. While shredded cheese works in a pinch, cubing it creates those delightful little “cheese pockets” that melt into each bite—trust me, it’s worth the extra step! You can also adjust the amount of jalapeno to suit your preferred level of heat, making these scones as mild or as spicy as you like. And don’t skip the granulated sugar, even though these are savory scones. The sugar not only enhances the overall flavor, but it also helps the scones brown beautifully and gives them a wonderful texture

The Sweet Finish

The honey glaze is optional but it adds a glossy finish and a touch of sweetness that balances the savory notes perfectly. Whether you’re a savory scone skeptic or a seasoned fan, this recipe might just win you over with its perfect blend of heat, cheese, and a hint of sweetness. Give them a try and see if you don’t find yourself joining the ranks of savory scone enthusiasts!

Scone Success: Recipe Tips

If you want bakery-worthy scones at home, a few simple tricks can make all the difference:

1. Measure Flour Carefully
Getting the right flour measurement is crucial. Too much flour can make your dough dry and crumbly. For best results, sift your flour before and after measuring. This ensures a light, even texture and helps your dough come together beautifully.

2. Use Quality Ingredients
The flavor of your scones depends on what you put in! I always recommend:

Grass-fed (farm fresh, if possible) cream

All-purpose unbleached flour

Unsalted, grass-fed butter

Organic sugar

Aluminum-free baking powder

With these tips, you’ll be on your way to scone perfection every time. Happy baking!

Cheddar Jalapeno Scones

Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Get ready to meet your new favorite scone—cheesy, spicy, and kissed with a touch of honey.

Cook Mode

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Ingredients

2 Cups pre-sifted all purpose Flour
1/4 Cup organic granulated sugar
1 Tablespoon baking powder
1/2 Teaspoon kosher sea salt
1 1/4 Cups organic heavy cream
1 /4 Cup canned jalapeno (chopped)
2 Tablespoons unsalted butter (melted)
1/4 Cup sharp cheddar cheese (cubed)
2 Tablespoons honey
1/4 Cup sharp cheddar cheese (shredded)
a few grinds of fresh pepper
flaky sea salt

Directions

Preheat Oven:
Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients:
In a large bowl sift together the pre-sifted flour, organic granulated sugar and baking powder. Add the sea salt and fresh black pepper.
Add Jalapeno and Cheddar Chunks
Gently fold in Jalapeno and the cheddar chunks.
Add Cream:
Pour in the cream and stir until just combined and no dry bits remain. Do not over mix.
Shape Dough:
Turn the dough onto a lightly floured surface or my very favorite silicone baking mat . Pat into a 7-inch round. Cut into 6 wedges and place on the prepared baking sheet.
Top and Bake:
Brush the tops with melted butter drizzle with honey, finish with a sprinkling of flaky sea salt and a half of a jalapeno slice if desired.
Bake:
Bake for 7 minutes and rotate pan, bake for another 6-7 minutes or until golden brown. Do not over-bake.
Cool and Serve:
Let cool slightly before serving. Enjoy warm!

Notes:

For extra spice you can add a bit more jalapeno.
Measuring flour accurately is important for this recipe. For best results use the Spoon and Sweep Method: fluff up the flour, spoon it into your measuring cup, and level it off with a knife.
If your dough is too dry, add a little more cream, but not too much. The dough should not be too sticky.
Store leftovers in an airtight container at room temperature. Reheat in the microwave for a few seconds before eating.