Sourdough Jalapeno Cheddar Scones (Ridiculously Easy!)

My sourdough jalapeno cheddar scones are ridiculously easy and delicious! With each bite you get pieces of jalapeno and cheddar cheese. They’re perfectly soft on the inside and flaky on the outside with a buttery taste!

My husband and I have enjoyed these scones for just about every occasion. From lunch to breakfast to snacking with guests. I hope you love them as much as we do and PBH readers here on the blog! This recipe includes a video tutorial so you can make it alongside me, step-by-step!

This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!

If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.

If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!

Inspiration Behind My Sourdough Jalapeno Cheddar Scones Recipe

This recipe was the very first scone recipe and very first sourdough recipe I ever developed. I remember working so hard on it and falling in love with the flavors. 

I’ve always been a jalapeno girl, so I knew I had to put them into a scone with cheese. I wanted this recipe to be a snack, appetizer, lunch, or anything in between.

They’ve been a staple ever since! I’ve served them on many occasions. Anything from a quick lunch during a busy work week, to breakfast, to even a welcome snack when family comes to visit.

I hope this becomes one of your go-to recipes and they find a special place on your table!

Why We Love This Recipe and So Will You!

My husband and I love enjoying these cheese and jalapeno scones for lunch or an afternoon snack. The cheesy jalapeno flavor makes it so hard not to go back for 3 or 4! Here’s why we love these scones and so will you:

• Simple Recipe: No overly complicated steps here; it’s beginner-friendly.
• Flaky Texture: The scone is flaky from the cold butter; it’s perfect!
• Full of Flavor: With each bite, you get jalapeno and cheddar.
• Wholesome Ingredients: Each ingredient is wholesome; no junk added here!
• Great for Many Occasions: Whether you serve these scones as an afternoon snack or an appetizer during a party, everyone will love them.

What PBH Reader’s Are Saying About This Recipe

“Love these, so simple and quick! Wouldn’t change anything.” – Lindsey

“Absolutely amazing. Quick and delicious and love that it uses up discard. Happy baker over here.” – Denise

“I used scallions instead of jalapeno…. These were incredibly tender and perfectly flaky! Best scone I have ever had!” – Lauren

“Great! Made multiple times with and without Jalapenos. Always a crowd favorite” – Anne

“Awesome recipe, so soft inside and wonderful flavor!!! Made these and that’s all I ate for my lunch. I’ll be making these again for sure!!” – Smiles

Why Make Scones with Sourdough?

When you make scones with sourdough discard, you get fermentation benefits from the sourdough starter’s cultures. If you cold ferment the dough in the fridge for 12-24 hours before baking, those cultures ferment the other ingredients. This long fermentation is optional but adds even more fermentation benefits!

My Tips for Making Sourdough Cheddar Jalapeno Scones

• Avoid over-working/over-mixing the dough.
• You can use either sourdough discard or fed starter for this recipe (both turn out great).
• When cutting the butter into the dry ingredients use a cheese grater instead to make the process easier.
• Make sure you wash your hands with soap and water after handling jalapenos to prevent hot pepper hands. More tips below!

My Tips for Handling Jalapenos

Any time you’re using jalapenos, you’ll want to be careful with how you handle the peppers. Trust me, I’ve learned my lesson quite a few times!

When jalapenos touch the skin, they can cause a burning sensation. This can be mild or highly unpleasant (I’ve been there – haha!).

It’s caused by the capsaicin compound found in hot peppers. Maybe you have tough skin, but if you’re not willing to find out, here are a few ways to safely handle hot peppers:

• Use nontoxic kitchen gloves.
• Hold the stem and grate the jalapeno with a cheese grater. I like to freeze mine before doing this to help firm them up.
• Use a kitchen towel to protect your hand when cutting up the peppers. 

Ingredients You’ll Need (with notes and substitutions)

Note: Please see the recipe card at the bottom of this blog post for measurements.

• all-purpose flour: I like to use an organic, unbleached option.
• sea salt: You can also use regular table salt if desired.
• baking powder: Make sure it’s not old, you want it to be active while baking. I like to use an aluminum-free option.
• salted butter: I like to get organic, grass-fed butter but you can use any cold stick butter. It can’t be room temperature or margarine.
• sourdough discard: AKA unfed starter but if all you have is fed starter at the moment that will work too.
• milk: I like to use whole milk but you can use any.
• shredded cheddar cheese: Mild cheddar works best but you can use any kind besides sharp cheddar cheese. It doesn’t melt well.
• jalapeno: I like to use medium-sized peppers so they’re not too small to cut up.

Variation Ideas

Here are a few ideas if you want to change up the flavor:

• Leave out the jalapeños for regular cheese scones.
• Add bacon or sausage crumbles for a hearty addition.
• Add in chives or scallions (or substitute them for the jalapeños) for a fresh taste.

Helpful Kitchen Tools for this Recipe

This section contains Amazon affiliate links to items I use and love for this recipe.

• Glass Mixing Bowl
• Box Grater
• Dough Whisk (my second favorite tool!)
• Sheet Pan
• Unbleached Parchment Paper
• Bench Scraper (my favorite scone making tool!)

How to Make Sourdough Jalapeno Cheddar Scones

Note: Please see the recipe card at the bottom of this blog post for the full written recipe.

Make the Dough

Preheat oven to 400 degrees Fahrenheit and prepare a baking sheet with parchment paper.

Combine flour, salt, and baking powder in a large bowl.

Grate butter with a large holed cheese grater (or use a fork to cut the butter into flour to form pea size pebbles). Stir to evenly distribute into flour mixture.

Add diced jalapenos and shredded cheese. Mix to evenly combine into a crumbly dry mixture

Add sourdough discard and milk. Mix until a shaggy dough forms then use your hands to combine it fully. (TIP: If your dough won’t come together and is too dry, your starter is less hydrated than mine. Add 1-2 extra Tbsp of milk. If your dough is sticky and too wet, your starter is more hydrated than mine. Add a 1-2 extra Tbsp of flour.)

How to Shape Sourdough Scones

On a lightly floured surface, turn your scone dough out onto the countertop.

Use your hands to gently knead it for 15 seconds to bring everything together. But don’t overwork the dough!

Use your hands again to shape the dough into a 2-3 inch thick disk.

Take a knife or bench scraper and cut dough into 8 pieces like a pie.

Bake Scones

Place scones on the prepared baking sheet, 2″ apart so they aren’t touching.

OPTIONAL – At this point you can either continue the recipe or place the sheet pan of scones fridge for 12-24 hours to long ferment for more fermentation benefits or to give you more time. Cover top of the pan with another sheet pan or Saran wrap.

Bake for 18-20 minutes. The bottom of the scones should be golden brown. Place on cooling rack to cool and enjoy!

Video Tutorial

Our Favorite Ways to Enjoy Sourdough Cheddar and Jalapeno Scones

My husband and I love eating these scones by themselves as a snack or for a quick lunch when we’re not super hungry. We also love them as a side on nights when we have soup for supper.

I also love whipping up a batch when family is in town visiting. They’re the perfect snack when hungry travelers arrive.

You could also warm them up and add butter, honey, and/or jam. Or use them for an appetizer at a party or on a game day while hosting friends. The possibilities are endless!

Storage Instructions

Store scones in an airtight container for 3-4 days at room temperature or 5 days in the fridge. They are best if enjoyed within 3 days for freshness.

Freezing and Thawing Instructions

For Unbaked Scones: If freezing them unbaked, wrap each scone in parchment paper and place into a freezer-safe container or baggie. These scones will last up 1-2 months in the freezer, unbaked. When you’re ready to bake them, pop them straight into the oven without thawing. Add 2-4 minutes to the baking time.

For Baked Scones: If freezing them already baked, store in a freezer-safe container or baggie. They’ll last 3 months in the freezer. Thaw in the fridge overnight or on the counter for a few hours.

My Favorite Way to Reheat Sourdough Scones

The best way to reheat scones is in a toaster oven or regular oven at 400 degrees Fahrenheit until warm and crisp on the outside. It keeps the texture and flavor perfectly!

Frequently Asked Questions

More Sourdough Scone Recipes to Try

If you’re looking for more easy sourdough scone recipes, try a few of these:

• Sourdough Derby Pie Scones (chocolate chip walnut scones)
• Sourdough Jalapeno Popper Scones
• Sourdough Scotcheroo Scones (chocolate, peanut, butterscotch)
• Sourdough Banana Walnut Scones (with a maple syrup drizzle)
• Savory Sourdough Ham and Cheese Scones From Scratch
• Sourdough Cheese Scones
• Sourdough Apple Butter Scones

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