🌶️ Jalapeño Ham Cheddar Scones
Savory, flaky scones packed with sharp cheddar, salty ham, and just enough heat from jalapeños. Perfect warm from the oven with butter — or alongside eggs for a cozy brunch.
Ingredients
2½ cups (315g) all-purpose flour
1 tbsp baking powder
½ tsp salt
½ tsp onion powder
2 tbsp granulated sugar
¾ cup (170g) cold unsalted butter, cubed
1½ cups freshly grated sharp cheddar cheese
¾ cup finely chopped ham
½–¾ cup finely minced jalapeños (see note below)
2–3 tbsp chopped chives (optional but recommended)
½ cup cold buttermilk
1 large egg
Instructions
Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, onion powder, and sugar.
Then, add the cold cubed butter. Using your fingers or a pastry cutter, work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
Stir in the cheddar cheese, ham, jalapeños, and chives, tossing gently to evenly distribute.
In a small bowl, whisk together the buttermilk and egg.
Pour the wet ingredients into the dry and gently mix just until the dough comes together.
Do not overmix — the dough will be shaggy.Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick round.
Cut into 8 wedges (or use a bench scraper for squares) and transfer to the baking sheet.
Bake for 18–22 minutes, or until golden on top and cooked through.
Cool slightly and enjoy warm.
Notes:
Jalapeños:
Use ½ cup for mild heat
Use ¾ cup for noticeable heat
Remove seeds for less spice, leave some for more kick
Cheese: Sharp cheddar is ideal, but a mix of cheddar + white cheddar or even a little gruyère works beautifully.
Make ahead:
Scones can be cut and frozen unbaked. Bake straight from frozen, adding 2–3 minutes.
Optional Finishing Touch
Before baking, you can brush the tops lightly with:
A little extra buttermilk
orAn egg wash for shine