Shallot, Jalapeño, Goat Cheese and Honey Scones

How to Make Savory Scones

Savory Scone Ingredients:

• Honey  – a sweet but floral note that complements the spice of the jalapeños!
• Shallots – the sweet caramelized shallots are probably my favorite part of these scones.
• Fresh jalapeños – remove half or all of the seeds for a more mild spice level.
• Buttermilk – I highly recommend not substituting this, though heavy cream will work instead. More on this ingredient below.
• Eggs – for the scone dough as well as the egg wash.
• All-purpose flour – measured correctly, so you don’t end up with dense or crumbly scones.
• Salt – I prefer to use fine sea salt!
• Baking powder and baking soda – a whole tablespoon of baking powder as well as some baking soda ensures these scones are light and fluffy. Learn more about the science of leaveners in my Baking Soda vs. Baking Powder article.
• Spices: garlic powder, onion powder, paprika, and red pepper flakes.
• Butter – always use unsalted butter in baking.
• Goat cheese – I haven’t tested this savory scone recipe with another type of cheese but there’s definitely room for experimenting. Even shredded cheddar would be delicious here!
• Water – for the egg wash.

Why is buttermilk used in scones?

This is absolutely the preferred liquid for scones. It will result in tender, taller scones because of how its acidity reacts with the baking powder and tenderizes the dough overall. It also adds a lovely tang to create more depth of flavor.

I would highly advise using real buttermilk instead of a substitute. Just take a look below at the differences between a biscuit made with real buttermilk vs. a DIY buttermilk substitute.

If you aren’t able to use buttermilk, you can also use heavy cream. You can learn more about buttermilk here.

How spicy are these Shallot, Jalapeño, Goat Cheese and Honey Scones?

If you’re worried about spice, remove the ribs and seeds from the fresh jalapeños and/or reduce the amount of jalapeño called for in the recipe. You can also omit the red pepper flakes, if you prefer.

Instructions Overview for Shallot, Jalapeño, Goat Cheese and Honey Scones:

1. Make the shallot, jalapeño, and honey mixture. Sauté the shallots and honey. Add the diced jalapeño and continue to sauté.
2. Whisk the wet ingredients: in a separate mixing bowl, stir the buttermilk and egg until combined.
3. Combine the dry ingredients: in a large bowl, whisk together flour, salt, baking powder, baking soda, garlic powder, onion powder, paprika, and red pepper flakes.
4. Cut in the butter: make sure to use cold unsalted butter, NOT room temperature butter. You can use a pastry cutter, box grater, or a fork.
5. Make a well and combine the dry and wet ingredients together: mix until partially combined. Don’t over mix to avoid dense scones.
6. Transfer the dough to a floured surface.
7. Divide the dough and add scone mix-ins: Add the cooled jalapeño, shallot, and honey mixture as well as the crumbled goat cheese to one half of the dough. Take the other half of the dough and fold over the side with the mix-ins.
8. Portion out the scones. Once the dough is fully mixed, cut it in half with a knife or pastry cutter and gently knead each into ¾-inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans.
9. Egg wash and bake the scones. Brush egg wash over the scones and bake until golden brown.
10. Add toppings. Brush the scones with honey and top with flaky sea salt, if using.

Get Flaky Scones with COLD Butter

The top tip for flaky scones is that the butter must be COLD from start to when the dough enters the oven. The cold butter melts upon entering the heat of the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture. I like to cube then freeze my butter before assembling the dough. I also always prefer to use unsalted butter for baking. You can find out why here: Salted vs. Unsalted Butter.

How to make scone dough:

Whatever you do, do not overmix the flour mixture or dough or allow it to get too warm. Doing so will result in flatter, tougher, and less flaky scones. My absolute favorite tool for making biscuits or scone dough quickly and easily by hand (so I don’t have to lug out my food processor) is this OXO bladed pastry blender. LOVE.

Use a marble pastry board to help keep the dough cool if your kitchen runs really hot. If at any point you notice the butter becoming greasy and melty, pop the dough into the freezer for 10 to 15 minutes before proceeding.

You can also pop the baking sheet of shaped unbaked scones in the fridge or freezer while the oven preheats to ensure the butter remains nice and cold.

How to Make Tall, Flaky Scones BONUS tip:

We’re stealing a trick from croissant baking that I also use in my Best Ever Pie Crust recipe! A little bit of lamination gets the scones to shoot up sky high with tons of flaky layers. Don’t worry, it sounds more complicated than it actually is. And if this seems like way too much work, just skip this step. You’ll still have tasty scones! Check out my How to Make Tall Scones & Biscuits article for more tips.

Here’s how to laminate your scone dough:

1. If adding any mix-ins, fold into dough prior to step 2.
2. Turn the craggly mass of dough out onto your work surface.
3. Shape it into a rectangle.
4. Fold the rectangle horizontally in thirds, like you’re folding a piece of paper to go into an envelope.
5. Flatten it out into a rectangle again.
6. Now fold it in thirds once more, but going the opposite direction. This will also help you to gently ‘knead’ the dough so it comes together into a more cohesive disk without overmixing it. Overmixing leads to rubbery and tough scones and biscuits.

Try to shape half your scone dough using this trick and half without to compare the difference. You’ll be surprised!

I actually demonstrated this during a live Zoom class exclusively for HTH Students. Take a look at Benjamin’s laminated vs. un-laminated scone:

How to Make Scones Ahead of Time:

The shaped unbaked scones can be covered and refrigerated overnight. Bake from the fridge as the recipe directs.

How to store scones:

The scones are best served warm, or within a few hours of baking. I recommend freezing for best results instead of storing at room temperature for longer than a day.

How to Freeze Scones:

Place in an airtight container and freeze for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.