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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

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

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

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Find it online: https://kitchenflavorspot.com/shallot-jalapeno-goat-cheese-and-honey-scones-recipe/