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Jalapeño Cheddar Buttermilk Scones Recipe

With the spiciness of jalapeño peppers and the savory goodness of cheddar cheese, our recipe for Jalapeño Cheddar Buttermilk Scones will give you a tasty, unusual bread to accompany your dinner. If you're making soup or a Mexican themed dinner, these scones will make you smile.

Spicy buttermilk scones filled with tasty cheddar and jalapeños.

In this recipe, you will need to chop up the jalapeño peppers. You should take care while you do this. You see, while the flesh of the jalapeño is fairly mild, the seeds and interior membranes of the peppers contain greater amounts of the chemical called capsaicin.

Capsaicin is the oil that gives peppers their “heat” and you do not want to get this oil on your skin or eyes. While it may not burn your hands because the skin there is pretty tough, if you transfer the oil to your face or eyes, you can get a painful chemical burn. 

Spicy buttermilk scones filled with tasty cheddar and jalapeños.

Jalapeño Cheddar Buttermilk Scones Recipe

April Freeman
Do you need a savory bread to serve at dinner one night this week? This recipe for Jalapeño Cheddar Buttermilk Scones gives you the flavors of cheddar cheese combined with the delicious, lightly heated taste of jalapeño peppers. This recipe pairs well with all kinds of entrées, and will become a favorite recipe for the whole family. 
 
Prep Time 15 mins
Cook Time 20 mins
Cuisine American
Servings 10 scones

Equipment

  • 1 Latext Gloves For Protection against capsaicin
  • 1 Knife
  • 1 Chopping Board
  • 1 Bowl
  • 1 Oven
  • 1 Baking Pan
  • 1 stirrer

Ingredients
  

Jalapeño Cheddar Buttermilk Scones Recipe

  • 2 ½ cups all-purpose flour
  • 2 tbsp granulated sugar
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup cold salted butter
  • 2 medium-sized jalapeños
  • 1 ¼ cups shredded cheddar cheese 
  • 1 cup buttermilk
  • 1 pc egg

Instructions
 

  • With a sharp knife and a cutting board, cut open the jalapeños and scrape the seeds out with the tip of the knife. Use care as you do this because the seeds contain oils that can burn you. Wash your hands well after de-seeding the peppers, so you will not transfer the hot oils to your face or other body parts. Use a cutting board to chop the jalapeños finely. 
  • Preheat the oven to 400 degrees and line a large baking pan with large sheet of parchment paper.
  • In a large bowl, stir together the flour, baking powder, baking soda, sugar, and salt. 
  • Cut the butter into cubes and add it to the bowl. Use a pastry blender to cut the butter into the dry ingredients. Continue cutting the butter in until it is in tiny pieces and the mixture resembles cornmeal. 
  • Add the jalapeños and cheese to the mixture, stirring it together until they are fully blended into the bowl.
  • Crack the egg into the buttermilk and beat them together with a fork.
  • Add the buttermilk and egg to the flour mixture. Use a large wooden spoon or a spatula to fold the wet ingredients into the dry ingredients. You just want to moisten the dry ingredients. You do not want to beat the mixture, just get all the flour wet.
    mixture of egg, buttermilk and flour
  • Turn the dough out onto a lightly floured surface, using your hands to press the dough together. Press the dough into a disc that is about an inch thick. Cut the disc into 8 to 10 wedges. 
    8 sliced of jalapeño cheddar buttermilk scones
  • Use a spatula to transfer the scone wedges to the parchment lined pan. 
  • Put the pan into the center of your preheated oven and bake the scones for 15 to 20 minutes until they are golden brown on top. 
    8 sliced of
  • Let the scones cool on the pan for about 10 minutes before using a spatula to remove them from the pan. Serve the scones warm.

Notes

Many people use latex gloves to handle peppers to avoid getting the oils on their skin. However, if you don’t have any, you can still use jalapeño peppers if you are careful. Slice the caps off of the peppers and cut them in half. Use the tip of the knife to scrape the seeds from the middle of the peppers. Also, remove the white membrane from the middle of the peppers. This membrane also contains capsaicin, so you should handle it carefully. Use the knife to transfer the seeds to a bowl, so you can discard the seeds without handling them. Use a paper towel to wipe out the bowl when you put things into the trash. Once you have cleaned the seeds from the peppers, you can handle the rest of the peppers with ease. 
Of course, if you like hot, spicy foods, you can leave some of the seeds in the peppers and chop them whole. Just stir all of these into the scones mixture as directed. However, you should be sure to warn those who are dining with you that the scones may be a bit hot. 
While jalapeño peppers are relatively mild once you remove the seeds and membrane on the insides, other peppers are much hotter. The Carolina Reaper is classified as the world's hottest pepper by Guinness World Records.
If you happen to eat a pepper that is too hot for you to handle, you may be tempted to start guzzling water. However, this is a bad idea. The oils in the pepper will not dissolve in the water. If you need to cool your mouth, drink some milk which has chemicals that can break down the capsaicin and give you some relief. Also, acidic beverages like orange juice or lemon juice can help break down the capsaicin as well. 
Keyword Air Fried Recipe, Cheddar Jalapeno Bread, jalapeño

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