Cheesy Sausage and Jalapeno Scones (or biscuits) are light, fluffy and full of flavor—ideal for breakfast, brunch, dinner, picnics, parties, or packed lunches. They’re freezer-friendly and bake quickly, only needing about 10 minutes in a hot oven, so you can enjoy warm scones without a long wait.
These savory scones pair beautifully with hearty mains—try serving them alongside a casserole to soak up the sauce—or bring them to a picnic or potluck where they’ll disappear fast. For parties or game-day gatherings, make a large batch or cut them into mini rounds for easy finger food.
I keep the heat mild in this recipe with just a few tablespoons of chopped jalapenos so they’re school-lunch friendly. If you like more spice, increase the jalapeno to suit your taste. When they come out of the oven, split each scone at its natural waistline and spread with butter while still warm—the flaky, buttery halves are irresistible.
Make them ahead for convenience: warm briefly in the oven before serving or enjoy cold. For extra flavor serve with a spoonful of jalapeno jelly or your favorite spread. These scones are moist, tender and flavorful—handle the dough gently for the lightest result.
Below are the recipe details and step-by-step instructions to make Cheesy Sausage and Jalapeno Scones.
Prep Time
10 minutes
Cook Time
10 minutes
Yield
8 – 12
INGREDIENTS
350g self-raising flour (US measure: 2 cups + 13 tbsp)
¼ tsp salt
¼ tsp black pepper
½ tsp dried thyme
1 tsp baking powder
85g (3 oz) butter, cubed
¾ cup (175 ml) milk
½ tbsp lemon juice
3 tbsp chopped jalapenos (adjust to taste)
3 sausages (casings removed or chopped)
1 cup (100 g) grated cheese
1 beaten egg, for glazing
NOTE: Use self-raising flour for best results. Using plain/all-purpose flour with improvised rising agents may affect texture and flavor.
INSTRUCTIONS
1. Preheat the oven to 220°C / 425°F / Gas 7 and place a baking tray in the oven to heat.
2. Remove sausage casings if necessary, chop or snip sausages into small pieces and fry in a pan until golden. Set aside to cool slightly.
3. If using pickled jalapenos, drain and chop them finely and blot on kitchen paper. Fresh jalapenos should be chopped small—remove seeds if you prefer less heat.
4. In a large mixing bowl, sift or combine the self-raising flour, salt, pepper, dried thyme and baking powder.
5. Add the cubed butter and rub it into the dry ingredients with your fingertips until the mixture resembles fine breadcrumbs. Alternatively pulse briefly in a food processor.
6. Stir in the cooked sausage, chopped jalapenos and grated cheese using a flat-bladed knife so the filling is evenly distributed.
7. Warm the milk in a jug for about 30 seconds in the microwave until just warm (not hot). Add the lemon juice, stir and leave for 2 minutes to let it react with the milk.
8. Make a well in the dry mix and pour in the milk mixture. Combine quickly with a flat-bladed knife until the dough just comes together.
9. Turn the dough onto a well-floured surface. The dough will be slightly sticky—dust the top and your hands with flour, then fold the dough over 2–3 times to smooth it. Pat out to a round roughly 4 cm (1½ inches) deep.
TIP: Handle the dough gently and as little as possible. Overworking will make heavy, tough scones.
10. Dip a 5 cm (2 inch) cutter into flour and press straight down in one vertical movement; lift the cutter straight up—do not twist. Twisting can seal the edges and prevent a good rise. Re-shape the remaining dough lightly and repeat until you’ve cut all the scones.
11. Brush the tops with beaten egg and place each scone carefully on the preheated baking tray.
12. Bake for about 10 minutes until risen and golden on top.
13. Transfer to a cooling rack and serve warm, splitting at the waistline and spreading with butter. These scones freeze well once fully cooled—store in an airtight bag, then defrost and reheat when needed.
Enjoy these savory scones as a snack, part of a meal, or handy grab-and-go bites. Adjust jalapeno and cheese to your preference and make mini versions for parties or larger batches for freezing and easy future meals.
Recipe Card
Cheesy Sausage and Jalapeno Scones
12
10 minutes
10 minutes
20 minutes
Light, fluffy and savory scones studded with sausage, cheese and jalapeno—perfect for many occasions and easy to freeze.
Ingredients
- 350g self-raising flour (US measure: 2 cups + 13 tbsp)
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp dried thyme
- 1 tsp baking powder
- 85g (3 oz) butter, cubed
- ¾ cup (175 ml) milk
- ½ tbsp lemon juice
- 3 tbsp chopped jalapenos
- 3 sausages
- 1 cup (100 g) grated cheese
- 1 beaten egg, to glaze
Instructions
1. Preheat oven to 220°C / 425°F and preheat your baking tray.
2. Chop and fry the sausages until golden; set aside.
3. Chop jalapenos and drain if pickled.
4. Combine flour, salt, pepper, thyme and baking powder.
5. Rub in the butter until the mixture resembles fine crumbs (or pulse briefly in a food processor).
6. Stir in sausage, jalapenos and cheese.
7. Warm the milk, add lemon juice and rest 2 minutes. Pour into the well in the dry ingredients and mix quickly.
8. Gently bring dough together, turn onto a floured surface, fold 2–3 times and pat to 4 cm depth.
9. Cut with a floured 5 cm cutter, pressing straight down and lifting straight up—do not twist.
10. Brush with beaten egg and place on the preheated tray.
11. Bake 10 minutes until risen and golden. Cool slightly on a rack and serve warm.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 168Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 444mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 4g