Shallot, Jalapeño, Goat Cheese, and Honey Scones Recipe

Introduction

These shallot, jalapeño, goat cheese, and honey scones offer a perfect balance of savory, spicy, and sweet flavors. Crispy on the outside and tender on the inside, they make an excellent snack or accompaniment to any meal.

Ingredients

• 2 tablespoons (42 grams) honey
• 2 shallots, finely diced
• 2 jalapeños, finely diced
• 1 cup (237 ml) buttermilk
• 1 large egg (for dough)
• 3 1/2 cups (445 grams) all-purpose flour
• 1 teaspoon fine sea salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 1 1/2 sticks (170 grams) unsalted butter, cold and cubed
• 1 cup goat cheese, crumbled
• 1 large egg (for egg wash)
• 1 teaspoon water
• 2 tablespoons (42 grams) honey (for brushing)
• Flaky sea salt for topping (optional)

Instructions

1. Step 1: Adjust the oven rack to the center position and preheat your oven to 400°F. Line two baking pans with parchment paper.
2. Step 2: In a small saucepan over medium heat, add 2 tablespoons of honey and the diced shallots. Sauté until the shallots become slightly crispy, about 2-3 minutes. Add the diced jalapeños and sauté until fragrant, another 2-3 minutes. Remove from heat and transfer the mixture to a small bowl. Let cool for about 10 minutes.
3. Step 3: In a measuring glass or medium bowl, whisk together 1 cup of buttermilk and 1 large egg. Set aside.
4. Step 4: In a large bowl, whisk together the flour, sea salt, baking powder, baking soda, garlic powder, onion powder, paprika, and red pepper flakes. Add the cold, cubed butter and cut it in using a pastry cutter or fork until the pieces resemble large peas.
5. Step 5: Make a well in the center of the dry ingredients and pour in the buttermilk and egg mixture. Mix until just partially combined. The dough will be crumbly.
6. Step 6: Transfer the dough to a floured surface and gently pat it into a rectangular shape. Spread the cooled shallot, jalapeño, and honey mixture along with the crumbled goat cheese over half of the dough. Fold the other half of the dough over to cover the filling.
7. Step 7: Gently pat the dough into a rectangle again and fold one side over the other. Repeat this folding and patting process four times to fully incorporate the mix-ins.
8. Step 8: Cut the dough in half and gently knead each portion into rounds about ¾-inch thick and 6 inches in diameter. Cut each round into 8 wedges and place them spaced about 2 inches apart on the prepared baking pans.
9. Step 9: Prepare the egg wash by whisking together the remaining egg and 1 teaspoon water in a small bowl. Brush it evenly over the scones.
10. Step 10: Bake for 15-20 minutes or until the scones are lightly browned.
11. Step 11: While the scones bake, warm 2 tablespoons of honey in a small microwave-safe bowl for about 10 seconds until thin and spreadable. When the scones are out of the oven, brush the warm honey over them. Sprinkle flaky sea salt on top if desired.

Tips & Variations

• For a milder version, reduce the amount of jalapeño or remove the seeds before dicing.
• Swap goat cheese for feta for a different tangy flavor.
• Use Greek yogurt instead of buttermilk for a slightly tangier dough.
• Make sure your butter is very cold to achieve a flaky texture.

Storage

Store the scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 1 month. Reheat in a 350°F oven for 5-7 minutes to refresh their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these scones dairy-free?

Yes, substitute the buttermilk with a dairy-free milk mixed with a teaspoon of vinegar, and use a dairy-free butter alternative. Replace goat cheese with a plant-based cheese or omit it entirely.

Can I prepare the dough ahead of time?

Absolutely. You can prepare the dough up to the folding step, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. When ready, shape, cut, and bake as directed.

Shallot, Jalapeño, Goat Cheese, and Honey Scones Recipe

---

★★★★★

4.8 from 62 reviews

• Author: Elara
• Total Time: 40 minutes
• Yield: 16 scones 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

These delightful Shallot, Jalapeño, Goat Cheese, and Honey Scones combine the subtle sweetness of honey with the spicy kick of jalapeños and the creamy tang of goat cheese, all wrapped in a flaky buttery scone. Perfectly balanced with aromatic spices and a golden crust, they make a savory treat ideal for brunch or a cozy snack.

---

Ingredients

Scale 1x2x3x

Honey and Shallot Jalapeño Mixture

• 2 tablespoons (42 grams) honey
• 2 shallots, finely diced
• 2 jalapeños, finely diced

Scone Dough

• 1 cup (237 ml) buttermilk
• 1 large egg (for dough)
• 3 1/2 cups (445 grams) all-purpose flour
• 1 teaspoon fine sea salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 1 1/2 sticks (170 grams) unsalted butter, cold and cubed
• 1 cup goat cheese, crumbled

Egg Wash

• 1 large egg (for wash)
• 1 teaspoon water

Finishing

• 2 tablespoons (42 grams) honey (for brushing)
• Flaky sea salt for topping (optional)

---

Instructions

1. Prepare the Shallot, Jalapeño, and Honey Mixture: Heat 2 tablespoons of honey and diced shallots in a small saucepan over medium heat. Sauté for about 2-3 minutes until shallots become a little crispy. Add diced jalapeño and sauté for another 2-3 minutes until fragrant. Remove from heat and transfer the mixture to a small bowl to cool for about 10 minutes.
2. Preheat Oven and Prepare Baking Pans: Adjust the oven rack to the center position and preheat the oven to 400°F (204°C). Line two baking pans with parchment paper to prevent sticking.
3. Mix Buttermilk and Egg: In a measuring glass or medium bowl, whisk together 1 cup buttermilk and 1 large egg until well combined. Set aside.
4. Combine Dry Ingredients and Butter: In a large bowl, whisk together flour, salt, baking powder, baking soda, garlic powder, onion powder, paprika, and red pepper flakes. Add the cold, cubed unsalted butter and cut it in using a pastry cutter or fork until the butter pieces are about the size of large peas.
5. Add Wet Ingredients to Dry: Create a well in the center of the flour and butter mixture and pour in the buttermilk and egg mixture. Mix gently until the dough is partially combined. The dough will be crumbly and not fully mixed at this point.
6. Incorporate Jalapeño, Shallot, Honey, and Goat Cheese: Transfer the dough to a floured surface and pat into a rectangular shape. Spread the cooled jalapeño, shallot, and honey mixture along with crumbled goat cheese on one half of the dough. Fold the other half of the dough over the filling.
7. Fold and Mix the Dough: Gently pat the dough into a rectangle again, then fold one side over the other. Repeat this folding process four times to evenly distribute the mix-ins throughout the dough.
8. Shape and Cut the Scones: Cut the dough in half with a knife or pastry cutter. Gently knead each piece into a 3/4-inch thick, 6-inch diameter round. Use a knife or bench scraper to cut each round into 8 wedges. Place the wedges on the prepared baking pans, spacing them about 2 inches apart.
9. Prepare Egg Wash: In a small bowl, whisk together the remaining egg and 1 teaspoon water. Brush this egg wash evenly over the scones to promote browning and shine.
10. Bake the Scones: Bake scones in the preheated oven for 15-20 minutes or until they are lightly browned and cooked through.
11. Finish with Honey and Sea Salt: After removing from the oven, heat 2 tablespoons of honey in a small microwave-safe bowl for about 10 seconds until it becomes thin and spreadable. Brush the warm honey over the hot scones and sprinkle with flaky sea salt if using. Serve warm or at room temperature.

Notes

• Ensure butter is very cold for flaky scones.
• Be gentle when mixing and folding the dough to avoid overworking it.
• If you prefer less heat, reduce jalapeño quantity or remove seeds before dicing.
• Can substitute goat cheese with feta for a slightly different flavor.
• Scones taste best fresh but can be stored in an airtight container for up to 2 days.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Baked Goods
• Method: Baking
• Cuisine: American

Keywords: shallot scones, jalapeño scones, goat cheese scones, honey scones, savory scones, brunch recipe