White Cheddar Jalapeño Scones

White Cheddar Scone GF Main

Grain-Free + Gluten-Free 💚

It only occurred to me fairly recently that scones could be savory. How I missed out on this fact for so long, I’ll never know. But I’m definitely making up for it now! 😉 I like having a savory option at teatime– and it also makes such a lovely brunch side. And this scone can also stand alone because of it’s satisfying combination of flavors. I would say that the sharp white cheddar is the star and the jalapeño gives it just the right amount of kick. Let’s head to the recipe!

White Cheddar Scone 2

White Cheddar scone GF

White Cheddar Scone 4

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White Cheddar Scone GF Main

White Cheddar Jalapeño Scones

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5 from 1 review

  • Author: Lila Ruth
  • Total Time: 50 min
  • Yield: 4 large or 8 small 1x


  • 1 + 1/2 cups almond flour
  • 3/4 cup potato starch (not potato flour)
  • 3/4 cup shredded sharp white cheddar cheese
  • 2 teaspoons baking powder (grain-free, I use Hain baking powder)
  • 1 teaspoon guar gum (I use Bob’s Red Mill)
  • 1/2 teaspoon salt
  • 1 jalapeno, diced + seeded
  • 1/4 cup half and half
  • 1 egg
  • 4 tablespoons butter, cubed


  1. Preheat oven to 350 degrees
  2. Whisk together almond flour, potato starch, baking powder, guar gum and salt.
  3. Cube butter then cut into dry mix with pastry cutter.
  4. Dice jalapeño and remove seeds.
  5. Shred cheese with grater.
  6. Add cheese and jalapeño to dry mix and stir until evenly distributed.
  7. Make a well in the center of the mix and add egg and half and half into well. Using your hands or fork, slowly bring dry mix into wet mix. Work together until dough has formed. Dough will be sticky.
  8. Shape dough into wheel and place on parchment paper lined baking sheet. Quarter or cut into eighths, depending on desired serving size.
  9. Bake at 350 degrees for 30-35 minutes or until golden and scones are firm to pressing. You may see a little butter escape from the bottom of the scone while baking, it is to be expected.
  10. Sprinkle with sea salt and serve. May be frozen up to 4 weeks.
  • Prep Time: 15 min
  • Cook Time: 35 min



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  1. Oh! I can’t wait to try these!!! The blueberry and cranberry scones are delightful, and what a great idea to do a savory scone—with a kick——love it! thanks and keep them coming:)

  2. Had this delicious scone. Thank you so much for the amazing food and recipes. You’re hard work and recipes are amazing, thank you for sharing!

  3. I made these today they were very good, I added half a tsp mustard powder, which is the way my mum made cheese scones, thanks for the recipe

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