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one savory scone up close, so you can see the goat cheese, shallots and jalapenos inside the flaky layers.
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Shallot, Jalapeño, Goat Cheese, and Honey Scones

The best savory scone recipe ever! Shallot, Jalapeño, Goat Cheese, and Honey Scones are moist, buttery, flaky inside, and slightly crispy on the outside, with bursts of flavor throughout.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 16 scones
Author Tessa Arias

Ingredients

For the shallot, jalapeño, and honey mixture:

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

Instructions

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.

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