Sourdough Jalapeno Cheddar Scones From Scratch

Sourdough jalapeno cheddar scones are the perfect savory treat. They’re full of shredded cheddar cheese and chunks of jalapeno. Each bite gives the perfect balance of heat and flavor! In our house these scones are enjoyed as an afternoon snack or along with lunch.

ball of scone dough with cheese and jalapeno chunks
source: Plum Branch Home

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Sourdough scone recipes are the perfect way to use sourdough discard. Learn how to make your own with my beginner friendly recipe. This step-by-step blog will guide you through the process.

Sourdough Jalapeno Cheddar Scones Recipe Inspiration

I love jalapeños, maybe a bit too much haha. They’ve got the perfect balance between spice and flavor. They make the perfect savory scone which is what inspired this sourdough jalapeno cheddar scone recipe!

Why You’ll Love This Recipe

  • Simple to make
  • The perfect savory scone flavor
  • Great for lunches or snacks
  • Made with whole ingredients, no additives
  • Perfect hosting or party appetizer

Ingredients You’ll Need

  • 2 cups flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 cup butter (cold)
  • 1 cup fed sourdough or discard
  • 1/4 cup oat milk sub for any milk if desired
  • 2 cups shredded cheddar cheese
  • 1 jalapeno (diced)

How to Make Sourdough Jalapeno Cheddar Scones

Making Dough

Preheat the oven to 400 degrees Fahrenheit and prepare a baking sheet with parchment paper or lightly grease with butter and a dusting of flour.

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

Grate the butter or use a fork to cut the butter into flour to form pea size pebbles.

Add in sourdough starter, milk, jalapenos, and cheese.

Mix ingredients until a dough forms. Avoid overmixing.

Shaping Dough

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

Use your hands to shape fold the dough 2 times into an envelope shape to create layers.

Then use your hands again to shape the dough into a 2-3 inch high circle.

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

Baking

Place scones on the prepared baking sheet one by one onto the sheet pan about 2 inches apart.

Bake for 16-18 minutes. The bottom of the scones should be golden brown.

Temperature of Sourdough Starter

Anytime you need fed sourdough starter, not discard, you’ll want to pull it out of the fridge. Be sure to feed it right away with flour and let it ferment for 4-12 hours on the counter.

Tips for Preparing Jalapenos

  • Always remove jalapeno seeds.
  • Use the large grater section on a cheese grater and grate your jalapenos (protect your hands).

Recipe Variation Ideas

  • If you want a regular cheese scones, leave out the jalapenos.
  • For a savory twist, add bacon.
  • For a sweet addition, top with strawberry jam.

Storing and Reheating

Room Temperature Storage: store in air-tight container for up to 2 days.

Refrigerator Storage: You can store it in the same container for up to 4 days in the fridge.

Freezer Storage: store in a freezer safe container or bag for up to 3 months in the freezer baked or unbaked.

How to Serve These Jalapeno Cheddar Scones

  • spread of butter on top
  • warmed in the toaster (if reheating)
  • with a savory soup for lunch or supper
  • strawberry jelly spread on top for a sweet and savory snack

Recipe FAQ

Can I long ferment these scones?

Yes you can, place the dough in the refrigerator for 8 hours.

Is it better to use bread flour?

You do not need bread flour for this recipe.

Can I make this recipe with active sourdough starter?

Yes, you can!

My starter is thick like pancake batter, will I need more liquid?

No problem, mine looks like this sometimes as well. Add extra liquid to the dough if needed.

Can I freeze raw dough after shaping it? Yes! This is a great idea. You may need to bake them longer after being frozen for awhile.

Can I leave out the jalapenos to make cheese scones? Yes, this is a great idea!

Can I use this recipe to make jalapeno cheddar sourdough bread? Bread and scone recipes are very different and vary in ingredients. I do not recommend using this recipe for bread.

More Sourdough Scone and Biscuit Recipes

I love hearing how much you love our recipes, be sure to leave a review below! 😊

pie pan with scones in it

Sourdough Jalapeno Cheddar Scones

Molly LaFontaine of Plum Branch Home
Sourdough jalapeno cheddar scones are full of shredded cheddar cheese and chunks of fresh jalapeno. Each bite gives the perfect balance of heat and flavor!
5 from 4 votes
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Course Appetizer, Lunch, Snack, Sourdough Discard Recipes
Cuisine American, Sourdough
Servings 8 scones

Equipment

  • 1 Mixing Bowl
  • 1 bread whisk or spoon
  • 1 cheese grater
  • 1 baking sheet or round pie pan
  • 1 knife
  • 1 fork

Ingredients
  

  • 2 cups flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 cup butter (cold)
  • 1 cup fed sourdough or discard
  • 1/4 cup milk
  • 2 cups shredded cheddar cheese
  • 1 jalapeno (diced)

Instructions
 

Making Dough

  • Preheat the oven to 400 degrees Fahrenheit and prepare a baking sheet with parchment paper or lightly grease with butter and a dusting of flour.
  • Combine flour, salt, and baking powder in a large bowl.
  • Grate the butter or use a fork to cut the butter into flour to form pea size pebbles.
  • Add in sourdough starter, milk, jalapenos, and cheese.
  • Mix ingredients until a dough forms. Avoid overmixing.

Shaping Dough

  • On a lightly floured surface, turn your scone dough out onto the countertop.
  • Use your hands to shape fold the dough 2 times into an envelope shape to create layers.
  • Then use your hands again to shape the dough into a 2-3 inch high circle.
  • Take a knife or bench scraper and cut dough into 8 pieces like a pie.

Baking

  • Place scones on the prepared baking sheet one by one onto the sheet pan about 2 inches apart.
  • Bake for 16-18 minutes. The bottom of the scones should be golden brown.
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Recipe Rating




8 Comments

  1. 5 stars
    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!!

    1. Thank you so much!! I love having them for lunch too, it’s the perfect quick meal😊. Thank you so much for sharing your experience and the 5 star review!!

  2. 5 stars
    Love these, so simple and quick!
    Wouldn’t change anything.

  3. Judy Quezada says:

    5 stars
    They look beautiful, can’t wait to dig in! Thanks for the easy to use recipe, I’m always looking to try something different with my sourdough discard!

    1. Thank you so much for your 5-star review! You are so welcome, I’m always excited to share new ways for everyone to use their sourdough discard!

  4. 5 stars
    Absolutely amazing. Quick and delicious and love that it uses up discard. 😊. Happy baker over here