• 2 cups flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 6 tablespoons cold or frozen butter (grated, or cut into small into small chunks)
  • 1 cup sharp cheddar cheese, grated, plus a little extra to sprinkle atop scones
  • 3-4 scallions, thinly sliced
  • 1/2 jalapeno, diced
  • 2 eggs
  • 1/3 cup heavy cream, plus 1 tablespoon for brushing scones
  • 1 tablespoon sour cream
  • a dash of horseradish mustard (optional)

Note: sometimes I make this recipe with just a handful of chopped chives instead of scallions and jalapenos, which is also super tasty.


  1. Line 2 baking sheets with parchment paper.
  2. Whisk together the flour, salt, and baking powder.
  3. Work the cold butter into the dry ingredients to make a crumbly mixture (you can do this more easily with your fingers if the butter is grated, otherwise pulsing small butter into the flour mixture with a food processor is pretty quick).
  4. Toss in the cheese and scallions and combine.
  5. Mix together the eggs, cream, sour cream, jalapenos, and the mustard (if using). Add to the dry ingredients, stirring just until everything is evenly moistened.
  6. Liberally flour the counter and your hands and pat the dough into a 5″x5″ square.
  7. Cut the dough into quarters to make 4 squares, then cut each small square into quarters cross-wise to make a total of 16 small, triangular scones.
  8. Place 8 scones onto each prepared baking sheet, leaving at least 1″ between them.
  9. Brush the scones with the additional heavy cream then sprinkle the additional grated cheese on top.
  10. Preheat the oven to 375.
  11. Put the scones in the freezer for 10-15 minutes while the oven is preheating.
  12. Bake the scones for 20 to 23 minutes, until they’re nicely browned. Remove them from the oven, and serve warm or at room temperature.
  13. Store, well-wrapped, at room temperature, for several days; freeze for longer storage.

Recipe slightly adapted from King Arthur.