Jalapeño Cheddar Scones with Maple Butter

Flaky, savory scones studded with spicy jalapeños and sharp cheddar cheese, perfectly complemented by a sweet and creamy maple butter. A brunch showstopper!

Prep 20 min · Cook 18 min · Serves 8

Ingredients

• 2 All-purpose flour
• 1 tbsp Baking powder
• 1 tsp Sugar
• 0.5 tsp Salt
• 0.5 cup Cold unsalted butter, cubed
• 0.75 cup Shredded sharp cheddar cheese
• 1 Jalapeño, finely diced (seeds removed for less heat)
• 0.75 cup Buttermilk
• 1 Egg wash
• 0.5 cup Unsalted butter, softened
• 2 tbsp Maple syrup

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Stir in cheddar cheese and diced jalapeño. Gradually add buttermilk, mixing until a shaggy dough forms. Be careful not to overmix.

Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick circle. Cut into 8 wedges. Place wedges on the prepared baking sheet.

Brush the tops of the scones with egg wash. Bake for 16-18 minutes, or until golden brown and cooked through.

While scones bake, combine softened butter and maple syrup in a small bowl and mix until creamy. Serve scones warm with maple butter.