we’ve always been a biscuit family, but we just cribbed a jalapeno-cheddar scones recipe from the talimo’s and i’m not sure we’ll ever go back. full recipe after the jump.


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons (1 stick or 4 ounces) cold butter, diced
  • 1/2 cup heavy cream
  • 3 eggs, divided
  • 1/4 pound sharp Cheddar cheese, diced
  • 2 small jalapeños pepper, minced

baking directions

  1. Preheat oven to 400°F.
  2. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft, about two minutes. Place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour.
  3. Combine the remaining flour with the baking powder and salt into a separate bowl. Dice the the remaining butter until the butter bits are pea sized, and mix in.
  4. Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.
  5. Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter.
  6. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet.
  7. Bake for 25 minutes or until golden brown.