Jalapeno Cheese Scones

Preparation info

  • Difficulty


  • Makes around


    , depending on the size you prefer

Appears in

Good Food For Bad Days

Good Food For Bad Days

By Jack Monroe

Published 2020

  • About

These fiery little scones require just a few minutes’ work before they’re popped in the oven – ideal for breakfast, brunch, lunch, or any time of day. I like mine with a poached egg for breakfast, and I’ve heard a rumour that it’s pretty good stuffed with crispy bacon, too.


  • 100 g mature Cheddar cheese
  • 2 tbsp pickled jalapenos from a jar, drained
  • 125 g full-fat cream cheese
  • 4 tbsp milk or water
  • 4 tbsp light cooking oil
  • 2 eggs
  • 1 tbsp baking powder
  • a pinch of salt and black pepper
  • 240 g plain flour, plus extra for dusting


Finely grate your Cheddar cheese and very finely chop your jalapenos. Combine in a small bowl and set to one side.

Measure the cream cheese into a large mixing bowl, then add the milk or water, oil and one of your eggs. Beat thoroughly until they combine into a uniform mixture. Add your baking powder, salt and pepper, cheese and jalapenos, and mix again.

Add the flour 2 tablespoons at a time, first to form a batter, then gradually to make a soft, even, pliable dough.

Heavily flour your work surface and tip the dough onto it. Knead lightly for 2–3 minutes to bring it all together.

Heat your oven to 200°C/180°C fan/gas 6, and set a shelf just below the middle. Line a baking tray with greaseproof paper.

Roll out your dough to around 4 cm thick, and cut into rounds with a 7 cm cookie cutter. Place each round carefully on the baking tray, leaving 3cm clear around each one. Repeat until all your dough is used up. Beat the remaining egg in a small bowl or cup, and brush onto each scone liberally.

Bake for 12 minutes in the centre of the oven, until risen and golden. Remove and allow to cool for 10 minutes before serving. They will keep for 3 days in an airtight container or 3 months in the freezer.