Shallot, Jalapeño, Goat Cheese & Honey Scones

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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

1. 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.
2. 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.
3. 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.
4. 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:

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 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:

• Classic Scones
• Cranberry Orange Scones
• Pumpkin Scones
• Blueberry Scones
• Chocolate Chip Scones

More Savory Recipes You’ll Love:

• Jalapeño Cornbread with Bacon & Cheddar
• Ultimate Macaroni & Cheese
• Potato Salad
• Quiche Lorraine

This post was originally published in 2022 and has been updated with additional recipe tips. Photos by Joanie Simon.