This post may contain affiliate links. Read our disclosure policy.
These Shallot, Jalapeño, Goat Cheese & Honey Scones are the perfect addition to any brunch, snack time, or even dinner party.
I’ve kind of been on a scone kick for the last year or so. While I’ve shared recipes for Classic Scones, Pumpkin Scones, Blueberry Scones, and even Cranberry Orange Scones, I figured it was time for a savory scone recipe.
These Shallot, Jalapeño, Goat Cheese & Honey Scones are one of the most flavorful scones I’ve ever had. They’re highly addictive.
They’re perfectly spicy. They’re a little sweet.
Each bite is texture and flavor heaven. They’re so damn good.
These unusual, delicious savory scones are sure to be a hit with any crowd!
How to Make Savory Scones
Why is Buttermilk Used in Scones? Can I Substitute the Buttermilk?
- 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.
- Buttermilk also adds a lovely tang to create more depth of flavor.
- I highly recommend 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 use heavy cream instead. You can learn more about buttermilk here.
Can I Substitute the Goat Cheese in These Savory Scones?
We haven’t tried this Shallot, Jalapeño, Goat Cheese & Honey Scones recipe with another type of cheese but there’s definitely room for experimenting! I would recommend using feta cheese in place of the goat, but shredded cheddar cheese or shredded Gruyere could be delicious here too. Let me know in the comments below if you experiment!
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.
How to Make FLAKY, Light, Tender Scones
- Cold Butter: My 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.
- Refrigerate if Needed: 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.
- Weigh Your Flour: This is my top tip for avoiding dry, dense, or crumbly scones. If you don’t have a digital scale, use the spoon-and-level method. More on that here.
- Avoid Overmixing. 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.
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:
- If adding any mix-ins, fold into dough prior to step 2.
- Turn the craggly mass of dough out onto your work surface.
- Shape it into a rectangle.
- Fold the rectangle horizontally in thirds, like you’re folding a piece of paper to go into an envelope.
- Flatten it out into a rectangle again.
- 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 Baking School students (doors are currently closed). Take a look at Benjamin’s laminated vs. un-laminated scone:
The Best Tools for Making Savory 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. I also recommend using a marble pastry board to help keep the dough cool if your kitchen runs really hot, to ensure the butter stays nice and cool.
How to Make Savory Scones Ahead of Time
The shaped unbaked Shallot, Jalapeño, Goat Cheese, and Honey Scones can be covered and refrigerated overnight. Bake from the fridge as the recipe directs.
How to Store Savory Scones
The Shallot, Jalapeño, Goat Cheese, and Honey 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. Freezing instructions just below.
How to Freeze Savory Scones
Place Shallot, Jalapeño, Goat Cheese, and Honey Scones in an airtight container and freeze for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
Sweet Scone Recipes You’ll Love:
More Savory Recipes You’ll Love:
For the shallot, jalapeño, and honey mixture:
- 2 tablespoons (42 grams) honey
- 2 shallots
- 2 jalapeños, finely diced
For the scones:
- 1 cup (237 ml) buttermilk
- 1 large egg
- 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
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes
- 1 1/2 sticks (170 grams) unsalted butter, cold and cubed
- 1 cup goat cheese, crumbled
For the egg wash:
- 1 large egg
- 1 teaspoon water
For the topping:
- 2 tablespoons (42 grams) honey
- Flaky sea salt for topping, optional
Make the shallot, jalapeño, and honey mixture:
- Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
- In a small saucepan on medium heat, add 2 tablespoons of honey and shallots, sautéing until they’re a little crispy, about 2-3 minutes. Next, add the diced jalapeño. Sauté until fragrant, about 2-3 minutes. Remove from the stove and place mixture in a small bowl. Let cool for about 10 minutes.
Make the scones:
- In a measuring glass or medium-sized bowl, whisk together the buttermilk and 1 egg. Set aside.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, garlic powder, onion powder, paprika, and red pepper flakes. Add the cubed butter and cut with a pastry cutter or a fork until the butter is the size of large peas. Make a well in the middle and add the buttermilk/egg mixture. Mix until partially combined.
- Transfer the dough to a floured surface. At this point, the dough will not be fully mixed and may be super crumbly. Pat the dough into a rectangular shape. 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.
- Once the mix-ins have been covered with dough, gently pat the dough into a rectangle once again and fold one side over the other. Repeat this step a total of 4 times to ensure that the mix-ins have been fully incorporated into the dough.
- 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 the prepared baking pans. Space them out about 2 inches apart.
Make the egg wash:
- In a small bowl, whisk together the remaining egg and water. Brush over the scones.
- Bake for 15-20 minutes or until lightly browned. Once the scones have been removed from the oven, in a small microwave-safe bowl, heat the 2 tablespoons of honey for about 10 seconds, or until thin and easily spreadable. Brush the scones with honey and top with flaky sea salt, if using.
This post was originally published in 2022 and has been updated with additional recipe tips. Photos by Joanie Simon.