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Baking recipe · from the recipe book

Cheddar Jalapeño Whole Wheat Scones

Nutty whole wheat scones with sharp cheddar pockets, a gentle jalapeño warmth and a crisp, cheese-crusted top.

Cheddar Jalapeño Whole Wheat Scones

Ingredients

  • 2 cups240 gAll-purpose flour
  • 1 cup120 gWhole wheat flour
  • 1 tbsp14 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp4 gSalt
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • ½ cup100 gUnsalted buttercold, cut into small cubes
  • 1⅓ cups shredded160 gCheddar cheesesharp, coarsely shredded
  • 2 whole28 gJalapeñoseeded and finely diced
  • 1 cup (240 ml)230 gButtermilk, low-fatcold
  • 1 large50 gEggs

Steps

  1. Heat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Set aside one quarter of the cheddar for the tops; the remaining three quarters goes into the dough.
  3. In a large bowl, whisk the all-purpose flour, whole wheat flour, baking powder, baking soda, salt and smoked paprika.
  4. Rub the cold butter into the dry mixture with your fingertips until the pieces are the size of small peas.
  5. Toss in the three quarters of the cheddar and the jalapeño until coated.
  6. In a measuring cup, whisk the cold buttermilk with the egg; pour it into the bowl and stir with a fork just until a shaggy dough forms.
  7. Turn the dough onto a lightly dusted counter, pat into two 6-inch rounds about 1 inch thick, and cut each into 6 wedges.
  8. Set the wedges on the baking sheet, sprinkle with the reserved quarter of the cheddar, and chill 10 minutes while the oven finishes heating.
  9. Bake 16 to 18 minutes, until the tops are deep golden and a toothpick in the center comes out clean.
  10. Cool on a rack 10 minutes and serve warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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