Description
At their core, Savory Jalapeño Popper Sourdough Discard Scones are an inventive fusion of a traditional British pastry and American comfort food. While a typical scone is often associated with jam and clotted cream, this version leans heavily into the savory world. The term “jalapeño popper” refers to the classic snack where peppers are stuffed with a mixture of cream cheese and cheddar, then fried or baked. This recipe takes those exact flavor profiles—tangy cream cheese, sharp melted cheddar, and zesty peppers—and folds them into a flaky scone dough.
Ingredients
Dry
2 cups (240 g) all-purpose flour
1 tbsp baking powder
½ tsp baking soda
¾ tsp salt
½ tsp garlic powder (optional)
Fats & Dairy
6 tbsp (85 g) cold unsalted butter, cubed
4 oz (115 g) cream cheese, cold and cubed
Mix-ins
1 cup shredded sharp cheddar (or cheddar–jack blend)
2–3 jalapeños, finely diced (seeds removed for mild, keep some for heat)
2 tbsp chopped chives or green onions
Wet
½ cup (120 g) unfed sourdough discard
¼ cup (60 ml) cold heavy cream or milk
1 egg
Topping (optional but recommended)
Extra shredded cheddar
Flaky salt
Thin jalapeño slices
Instructions
1. Prep
Preheat oven to 400°F (205°C)
Line a baking sheet with parchment paper
2. Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder.
3. Cut in Butter & Cream Cheese
Add cold butter and cream cheese.
Use a pastry cutter or fingertips to work them in until the mixture looks like coarse crumbs with pea-sized bits.
4. Add Mix-ins
Fold in cheddar, jalapeños, and chives.
5. Combine Wet Ingredients
In a separate bowl, whisk sourdough discard, cream, and egg.
Add to the dry mixture and gently fold until just combined.
Dough should be slightly sticky but workable.
6. Shape
Turn dough onto a lightly floured surface.
Pat into a 7-inch (18 cm) round, about 1 inch thick.
Cut into 8 wedges.
7. Bake
Transfer to baking sheet, spacing slightly apart.
Brush tops lightly with cream (optional).
Sprinkle with extra cheese, flaky salt, and jalapeño slices.
Bake 18–22 minutes, until golden and set.
8. Cool Slightly
Rest 10 minutes before serving for best texture.
Notes
For extra flavor and texture, try folding in crispy bacon bits or finely chopped scallions before baking. A light brush of melted butter and a sprinkle of flaky sea salt right after baking will enhance the savory notes. These scones are also delicious served warm with whipped cream cheese or a drizzle of honey for a sweet-savory contrast.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: ~290 kcal
Keywords: Sourdough jalapeño cheddar scones, cheesy sourdough discard biscuits, spicy sourdough scones, jalapeño cream cheese scones