Cheese Jalapeño Mini Scones

Simple scones get an easy makeover with the help of cheese and our Sweet & Hot Jalapeños. Perfect for entertaining or an everyday treat


2½ cups self-raising flour
Pinch of salt
1 tsp baking powder
1/3 cup butter, cut into cubes
¾ cup sharp cheddar cheese
¼ cup New Canaan Farms Sweet & Hot Jalapeños, lightly chopped
175g whole milk
Squeeze of lemon juice
1 beaten egg, for basting

Serve with

Charcuterie and cheese plates, or as a meal accompaniment

A jar of New Canaan Farms of Sweet & Hot Jalapeño
Add in New Canaan Farms Sweet & Hot Jalapeños for an extra kick
A white bowl filled with flour, butter and cheese for a cheese scone base
Flour, butter, baking powder and cheese


  • Preheat the oven to 400° and grease and line a baking tray with parchment paper.
  • Spoon the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, and mix well.
  • Add the cold, cubed butter, and rub in with your fingers until the mix looks like fine breadcrumbs. Stir in the cheese and chopped Sweet & Hot Jalapeños.
  • Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add a squeeze of lemon juice, then set aside. Put your baking tray in the oven to warm.
  • Make a well in the mixture, then add the milk liquid and combine it quickly with a regular knife – it will seem pretty wet at first but will soon solidify into a messy dough. Add additional flour or milk as needed to adjust the texture.
  • Scatter some flour onto the work surface, add dough, then sprinkle flour over the dough, your hands and the rolling pin. Fold the dough over a couple of times to make it smoother. Pat into a round about 4cm deep, then dip the cutter size of your choice into a little flour so it won’t stick. Cut out as many scone shapes as you can, flour-ing the cutter and reshaping leftover dough as needed.
  • Remove the baking tray from the oven and place the scone shapes on the parchment paper.
  • Brush the tops with the beaten egg and bake for around 10 minutes, until the scones have risen and are golden brown. Serve warm if you can!
Lightly rolled out cheese jalapeño scone dough
Ready to cut!
Rolled out cheese jalapeño scone dough, with scone shapes cut out with a metal cutter
Flour your cutter as you go
Cut out, uncooked cheese jalapeño scone shapes on a baking tray
Cooked cheese jalapeño scones on a baking tray
Two baking pans filled with cooked mini scones
One savory; one sweet!
A charcuterie board with salami, cheese jalapeño scones and New Canaan Farms Pepper Bacon Relish
Perfect on a charcuterie board with our Pepper Bacon Relish
A close-up shot of cheese jalapeño scones on a wooden charcuterie board
They tasted as good as they look!

Serve with…

A jar of New Canaan Farms Pepper Bacon Relish
Scones, cheese, charcuterie and Pepper Bacon? Irresistible!
A jar of New Canaan Farms Cranberry Pepper Relish
A perfect sharply-sweet complement

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