Welcome to the world of savory scones! These Shallot, Jalapeño, Goat Cheese, and Honey Scones are a delightful twist on the classic treat, perfect for brunch or a cozy afternoon snack.
Tips for Perfect Scones
Be gentle when mixing the dough; overworking can lead to tough scones. Trust me, the flaky texture is so satisfying!
Why You’ll Love These
The combination of sweet honey, spicy jalapeño, and creamy goat cheese is simply divine. You’ve got to try this one!
Ingredients
- For the shallot, jalapeño, and honey mixture:
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- For the scones:
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- For the egg wash:
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- For the topping:
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Instructions
- Make the shallot, jalapeño, and honey mixture:
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Step 1- Preheat and prepare: Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
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Step 2- Sauté the mixture: In a small saucepan on medium heat, add 2 tablespoons of honey and shallots, sautéing until they're a little crispy, about 2-3 minutes. Next, add the diced jalapeño. Sauté until fragrant, about 2-3 minutes. Remove from the stove and place mixture in a small bowl. Let cool for about 10 minutes.
- Make the scones:
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Step 3- Mix the wet ingredients: In a measuring glass or medium-sized bowl, whisk together the buttermilk and 1 egg. Set aside.
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Step 4- Combine dry ingredients: In a large bowl, whisk together the flour, salt, baking powder, baking soda, garlic powder, onion powder, paprika, and red pepper flakes. Add the cubed butter and cut with a pastry cutter or a fork until the butter is the size of large peas. Make a well in the middle and add the buttermilk/egg mixture. Mix until partially combined.
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Step 5- Incorporate mix-ins: Transfer the dough to a floured surface. At this point, the dough will not be fully mixed and may be super crumbly. Pat the dough into a rectangular shape. Add the cooled jalapeño, shallot, and honey mixture, as well as the crumbled goat cheese, to one half of the dough. Take the other half of the dough and fold over the side with the mix-ins.
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Step 6- Fold and shape the dough: Once the mix-ins have been covered with dough, gently pat the dough into a rectangle once again and fold one side over the other. Repeat this step a total of 4 times to ensure that the mix-ins have been fully incorporated into the dough.
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Step 7- Cut into rounds: Once the dough is fully mixed, cut it in half with a knife or pastry cutter and gently knead each into ¾-inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on the prepared baking pans. Space them out about 2 inches apart.
- Make the egg wash:
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Step 8- Prepare the egg wash: In a small bowl, whisk together the remaining egg and water. Brush over the scones.
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Step 9- Bake and finish: Bake for 15-20 minutes or until lightly browned. Once the scones have been removed from the oven, in a small microwave-safe bowl, heat the 2 tablespoons of honey for about 10 seconds, or until thin and easily spreadable. Brush the scones with honey and top with flaky sea salt, if using.
Nutrition
- Calories: 230, Fat: 10g, Carbs: 32g, Protein: 4g
Cooking techniques
Mixing the dough gently is key to keeping the scones light and fluffy. Folding the dough helps to create those lovely layers!
Variations or substitutions
Feel free to substitute the goat cheese with feta or cream cheese for a different flavor profile. You can also swap the jalapeños for bell peppers if you prefer a milder taste.
Storage tips
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 3 months.
Notes
These scones are best enjoyed fresh, but reheating them in the oven for a few minutes can bring back their delightful texture.
