Imagine biting into a warm, flaky scone that explodes with sharp cheddar cheese and a tantalizing kick of jalapeño - a breakfast revolution that will make your taste buds dance! These mini scones are not just a recipe; they're a flavor-packed experience that transforms an ordinary morning into an extraordinary culinary adventure. Whether you're a spice lover, a cheese enthusiast, or simply someone who craves something deliciously different, these Cheddar Jalapeño Mini Scones are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 mini scones
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 1 cup shredded cheddar cheese
- 1 jalapeno, finely chopped
- 3/4 cup milk
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Fold in the shredded cheddar cheese and finely chopped jalapeno, ensuring they are evenly distributed throughout the flour mixture.
- Gradually pour in the milk, stirring gently with a fork until the dough just comes together. Be careful not to overmix.
- Transfer the dough onto a lightly floured surface and gently pat it into a rectangle approximately 1-inch thick.
- Using a sharp knife, cut the dough into small triangles or squares to create 12 mini scones.
- Place the mini scones on the prepared baking sheet, leaving a small space between each scone.
- Optional: Brush the tops of the scones with a little extra milk for a golden finish.
- Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve warm and enjoy the spicy, cheesy mini scones as a delightful breakfast or snack.
Tips
- Keep your butter COLD: The secret to flaky scones is using cold butter that hasn't melted. Cut it into small cubes and work quickly to maintain its temperature.
- Don't overwork the dough: Mix just until ingredients are combined. Overworking leads to tough, dense scones instead of light and tender ones.
- For less heat, remove the jalapeño seeds: If you prefer a milder spice level, carefully remove the seeds before chopping the pepper.
- Use fresh, high-quality cheddar: Sharp cheddar provides the best flavor punch. Grate it fresh for maximum taste and melting potential.
- Brush with milk for a golden finish: The optional milk brush gives your scones a beautiful, appetizing color and slight shine.
- Serve immediately: These scones are best enjoyed warm, straight from the oven when the cheese is still melty and the edges are crisp.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 5g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
