Gluten Free Jalapeno Cheddar Scones

Join Anita's Bake Club to rate and review recipes and to save your favourites to your own digital recipe box.
 In Gluten Free, Scones & Biscuits, Summer
Gluten Free Jalapeno Cheddar Scones | Anita's Organic Mill
Crisp on the outside and light and delicate on the inside, these gluten free scones are everything a good scone should be. Start with very cold ingredients and work quickly so the butter doesn’t melt for the best results.
Prep Time:20min
Bake Time:25min
Yields:12 medium scones
Skill Level:Beginner
Rating:
Votes: 0
Rating: 0
Rate this recipe!
Register to rate this recipe.

Ingredients

Change Units:
  • 2 1/4 cups Anita’s All Purpose Gluten Free Flour
  • 1 tbsp Baking powder
  • 1/2 tsp Xanthan gum
  • 1 tsp Fine salt (try smoked sea salt if you like smoky flavours)
  • 1/2 cup Very cold unsalted butter, cut into 2cm cubes
  • 1/2 cup Whipping cream
  • 2 Eggs
  • 180 grams Extra sharp cheddar cut into 1 cm cubes
  • 2 Large jalapenos, seeded and rinsed and chopped (see notes)
  • Egg Wash:
  • 1 Egg
  • 1 tsp Whipping cream
  • To sprinkle Smoked paprika

Baking Guides

 
 
 

Recipe Categories

 

Anita's Test Kitchen

Directions

  1. Preheat the oven to 375˚F convection or 400˚F with no convection.
  2. Cube the cheese into 1cm pieces and dust with a small amount of Anita’s All Purpose Gluten Free Flour to keep them from clumping together. Set Aside.
  3. In a medium bowl whisk together the flour, salt, baking powder and xanthan gum.
  4. Add the cubed butter and blend with a pastry blender until the butter is the size of large peas. Break up any oversized lumps with your fingers.
  5. Whisk together the cream and eggs and pour over the flour mixture.
  6. Mix by hand until no dry flour remains.
  7. Add the cheese and chopped jalapeno and incorporate by hand.
  8. Turn the dough out onto the counter. Press flat with your hands, fold half of the dough over itself and press flat again. Do this 2 more times to create those layers.
  9. Press the dough out to a 1” thickness and cut with a 2.5” round cutter.
  10. Place on a parchment lined cookie sheet, brush tops with eggs wash, lightly dust with smoked paprika and place in the middle rack of the oven.
  11. Bake for 25-30 minutes until crispy and brown.

Notes

*Leave the seeds in the jalapenos if you want them really spicy.

Add it to your Anita's recipe box!

Join Anita's Bake Club to save your favourite recipes. After opting in, you can also rate them and join the conversation below. now, it's easy!

Print Recipe

Related Recipes

Tips & Techniques

Healthy Baking | Anita's Organic Mill
Healthy Baking: Baking that tastes good and is good for you
Reducing Sugar in Recipes | Anita's Organic Mill
Reducing Sugar in Recipes
Storing Baked Goods | Anita's Organic Mill
Storing Baked Goods
Melting Chocolate | Anita's Organic Mill
Melting Chocolate

Related Products

Showing 3 comments
  • urbnspice

    I made these Cheddar scones and they were delicious! The only substitution I made was omitting the jalapeños because I was making them for gluten free children.

    • Mgh

      Thank you , I end up doing the same thing for my kids ! But I also add dried tomatoes and fresh basil

Leave a Comment

Healthy Baking | Anita's Organic MillGluten Free Vegan Lemon Scented Cupcakes with Lemon Curd & Lemon Frosting | Anita's Organic