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    Home » Recipes » Bread

    Sweetcorn Jalapeño Scones with Goat's Cheese

    Published: Jul 10, 2018 · Modified: May 20, 2019 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe

    These scones are quick and easy, but they're bursting with flavour from the sweet corn and creamy goat's cheese, with a kick from the pickled jalapeño peppers.

    Corn and jalapeno scones with goat's cheese on a vintage crate with antique knife and pot of thyme

    Recipe commissioned by a2 Milk™

    I love how easy scones are to make. They have that fluffy soft interior, all puffy and risen while the outside is crispier and envelopes them in a darker crust.

    I also love how endlessly customisable scones are. You can make them sweet, but I love to make them savoury. For these ones, I've added fresh corn from the cob for sweet bursts of flavour. The creamy goat's cheese adds a salty flavour that melts into the flurry scones, while the chopped pickled jalapenos give a little bit of a kick.

    The result is a delicious and quick scone that's perfect as a snack, for mopping up soup, in packed lunches or great alongside chilli at dinner.

    Close up of sweetcorn and jalapeno goats cheese scones on a vintage crate with knife and pot of thyme

    I remember making scones a lot when I was in high school. Everyone had to do home economics, and part of that was making food for the school cafeteria (it was in Canada). The best seller at lunchtimes was cheese scones. They were huge, tasty, cheap and I must have made hundreds of them, thousands even.

    I can see why they were a cafeteria staple: unlike bread, they didn't need time to rise, they only took 20 minutes to make so could be whipped up every day, and they're cheap as chips with just a few store cupboard ingredients. Then, you can add your favourite flavours, from cinnamon and raisins, to cheddar cheese or stewed apples.

    I still love whipping up scones. They're easy to make with the kids, and they're so quick and filling.

     

    Overhead photo of sweetcorn jalapeno goat's cheese scones cooling on a vintage rack

    To make these scones, you'll need:

    milk
    corn on the cob (canned or frozen also work)
    self raising flour (or plain/all purpose flour plus 2 extra teaspoon of baking powder)
    baking powder
    English mustard powder
    butter (use goats’ butter or dairy-free if necessary)
    goat's cheese
    pickled jalapeño peppers (found in jars in the Mexican food aisle)

    Spreading butter on sweet corn jalapeno scones on a plate with a vintage cup of tea

    a2 Milk™

    a2 Milk™ can be used just as you’d use it in all recipes, on cereal or in drinks. It tastes the same and works the same as standard cow’s milk but it’s gentle on sensitive tummies and less likely to trigger symptoms associated with milk intolerance. Try it in my milk rolls, Queen of puddings, or Yorkshire parkin.

    Find out more about a2 Milk™.

    Disclaimer: a2 Milk™ is not suitable for cows’ milk protein allergy. If you have been medically diagnosed with any milk intolerance, seek advice from your doctor before use.

    Corn and jalapeno scone with butter being spread onto it with a vintage knife in front of a bottle of A2 milk

    Disclosure: This sweetcorn jalapeno scone recipe was sponsored by a2 Milk™. Thanks for supporting the brands that make it possible for me to write Veggie Desserts – with vegetable cake recipes, healthy vegan and vegetarian food and lifestyle.

    Get the sweetcorn jalapeno scones recipe

    Did you make this recipe? Please let me know how it turned out for you! Leave a comment and star rating below and share a picture on Instagram, Twitter or Facebook with the hashtag #veggiedesserts.

    Corn and jalapeno scones with goat's cheese on a vintage crate with antique knife and pot of thyme

    Sweetcorn Jalapeno Scones with Goat's Cheese

    Kate Hackworthy | Veggie Desserts
    These quick and easy scones are bursting with flavour from the sweet corn, fiery jalapenos and creamy goat's cheese. 
    5 from 11 votes
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    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Bread
    Cuisine British
    Servings 12
    Calories 158 kcal

    Ingredients
     

    • 2 corn on the cobs
    • 325 g self-raising flour (or plain/all purpose with 2 teaspoon baking powder)
    • 1 teaspoon baking powder
    • 1 teaspoon mustard powder
    • ½ teaspoon sea salt
    • 50 g cold goat's butter (or dairy free butter) , cut into cubes
    • 175 ml semi-skimmed milk (I used a2 Milk™), plus extra for brushing
    • 100 g goat’s cheese , crumbled
    • 2 tablespoon pickled jarred jalapenos , drained, patted dry and chopped

    Instructions
     

    • Preheat the oven to 200C/400F. Line a baking sheet with baking parchment.
    • Carefully cut the kernels from the raw corn on the cob (hold the cob tightly and run a sharp knife down the length). Add the kernels to a pot of boiling water and cook for 3 mins or until just tender, then drain.
    • In a large bowl, combine the flour, baking powder, mustard powder and salt. 
    • Rub in the butter with your fingertips until it forms fine crumbs. Using a knife, mix in the milk until the dough starts to come together. 
    • Stir in the corn, crumbled goat’s cheese and jalapenos. It will form a fairly sticky dough, but take care not to overwork it.
    • Tip the mixture onto a lightly floured surface and knead 3 or 4 times.
    • Pat the dough out to 1 inch thickness. Use a 2inch/6cm round cookie cutter with the edge dipped in flour to cut out as many scones as possible. Pat the scraps back to a dough and repeat.
    • Place the rounds onto the baking sheet and brush the tops with milk.
    • Bake for 15 minutes until risen and golden.

    Notes

    Best enjoyed on the same day or within 2 days if stored in an airtight container at room temperature.

    Nutrition

    Calories: 158kcalCarbohydrates: 20gProtein: 5gFat: 5gSaturated Fat: 3gCholesterol: 13mgSodium: 206mgPotassium: 94mgVitamin A: 245IUVitamin C: 0.2mgCalcium: 52mgIron: 0.5mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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    Reader Interactions

    Comments

    1. Natasha Mairs

      July 14, 2018 at 8:41 pm

      oh these look and sound really nice. I have pinned them so I can come back and make them soon

      Reply
    2. Emma

      July 12, 2018 at 8:45 pm

      Wow, they look absolutely amazing. My children love scones so I'm definitely going to try these!

      Reply
    3. Melanie williams

      July 12, 2018 at 9:00 am

      5 stars
      Oh yes please! These are right up my street, as I love both sweetcorn and goats cheese x

      Reply
    4. Lilinha

      July 11, 2018 at 11:23 am

      I don't usually make savoury scones but they look so tasty. We love a2 milk! :P)

      Reply
    5. becca

      July 10, 2018 at 7:26 pm

      5 stars
      I normally make sweet scones, but these sound like a really tasty alternative - thanks for the recipe:)

      Reply
    6. Rhian westbury

      July 10, 2018 at 6:18 pm

      I would never think about making sweetcorn scones but these actually sound like they really work x

      Reply
    7. Nichola - Globalmouse

      July 10, 2018 at 6:04 pm

      Oh my goodness these look amazing. I adore all of these flavours and love the idea of them together, they also look surprisingly simple to make. Yum.

      Reply
    8. Szebastian

      July 10, 2018 at 5:07 pm

      5 stars
      OMG never ever thought about scones made of Jalapenos. I am totally going to make it. It has been 739 years since I ate some scones so this is perfect reminder and teaser to get me to it. This weekend I am dedicating to Jalapeno Scones!

      Reply
    9. Christine @ Happy Veggie Kitchen

      July 10, 2018 at 3:25 pm

      5 stars
      Oh my gosh, these look amazing. I love scones, but have never tried savoury ones before. These have some of my absolute favourite flavours in them - must try soon!

      Reply
    10. Claudia Lamascolo

      July 10, 2018 at 2:46 pm

      5 stars
      besides me loving this recipe and the flavors you photos are inviting and fabulous. I cant wait to make these love that kick of heat!

      Reply
    11. Joanne Dewberry

      July 10, 2018 at 2:44 pm

      5 stars
      I would never have thought to put sweetcorn in a scone but they look both delicious and colourful!

      Reply
    12. Lauren Vavala

      July 10, 2018 at 1:55 pm

      5 stars
      I love every single thing about this recipe! Sweet corn, spicy jalapenos, and tangy goat cheese?!? Yes, yes, yes! Making these asap!

      Reply
    13. Julia

      July 10, 2018 at 1:52 pm

      5 stars
      Mmm... scones with jalapenos and goat cheese? I'm in! 🙂

      Reply
    14. Sherri

      July 10, 2018 at 1:44 pm

      5 stars
      These scones look amazing! Love the jalapeno and corn together! I definitely have to try that milk for my daughter who has been having some lactose issues lately. 🙂

      Reply
    15. Angela Kate Webster | Cosmic Kick

      July 10, 2018 at 1:17 pm

      5 stars
      Goats cheese is my fav! I've got a huge bag of sweetcorn to use up so this is perfect. I've pinned this for later too. Thanks!

      Reply
    16. Mellissa Williams

      July 10, 2018 at 12:31 pm

      5 stars
      I love savoury scones but would never have thought of putting sweetcorn in them. They look delicious. I think I would have to add lots of Welsh butter.

      Reply

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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