Jalapeño and Cheese Scones

Jalapeño and Cheese Scones

Recipe by Fenella McGowan

These are really a dangerously addictive snack. I always tell myself I’m going to stop at one and yet I’m yet to have a batch that lasts longer than an hour. We love to eat ours with some guacamole but they're just as fabulous by themselves with a nice cold beer (its always 12 o'clock somewhere, right?!)


  • 2 x cups of plain flour
  • 1.5 teaspoon baking powder
  • Pinch of salt
  • 125 grams of diced cold butter
  • 1 x cup grated parmesan cheese
  • 1/2 x cup of grated cheddar cheese
  • 3/4 cup of pickled jalapeños ~ with excess moisture drained
  • 1/2 cup of milk
  • Optional; Pickled jalapeño juice


  1. Preheat oven to 200 degrees Celsius
  2. In a medium bowl, mix dry ingredients.
  3. Add the butter and mix with your hands until the mixture is crumbly.
  4. Add cheeses and jalapeños. Pour the milk in to the mixture and gently combine.
  5. Spread some flour on to your workbench and gently work the batter until all combined. The consistency should be similar to a bread dough, if the consistency is feeling dry you can always add a little of the juice from the pickled jalapeños. This does add an extra punch but I’ve never had a complaint!
  6. Mould dough in to a circle and cut in to wedges. Place the wedges on a baking tray and sprinkle with some extra parmesan.
  7. Cook in the oven for 15-20 mins or until the wedges have slightly browned at the top. Serve by themselves or with some guacamole and a cold drink!

For best results, we recommend using RACO Aerolift bakeware.

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