This is a bold statement, but these delicata squash cheddar jalapeno scones are the best scones I’ve ever made. Hannah said “Mom, this is the best recipe you’ve made in months!” Ha! High praise. 🥰. These will be a great substitute for biscuits at your next Thanksgiving or holiday table.
Here are my top three tips for making the perfect scones:
Keep Ingredients Cold: Cold butter is essential for creating flaky layers in scones. When cold butter meets the hot oven, it releases steam, which helps create a light, airy texture. To ensure maximum flakiness, use cold butter (and even chill your flour if you can). Work quickly to keep everything cold before baking.
Don’t Overmix the Dough: Scone dough should be handled gently and mixed just until combined. Overmixing activates the gluten in the flour, which can make scones tough instead of tender. Use a light hand when folding in ingredients and shaping the dough.
Adding an Egg for Richness and Structure: Including an egg in the scone dough enhances the texture, making the scone a bit richer and more structured. The egg adds a slight tenderness, which makes the scones softer and helps hold their shape better, especially if you’re adding extra ingredients like cheese, squash, or jalapeños.
These tips will help you achieve scones that are tender, flaky, and delicious every time!
Ingredient:
- all-purpose flour – gluten free flour may work, but know that I have not recipe tested that yet
- baking powder – make sure your baking powder is not expired – it helps with the rise of these scones
- salt
- butter
- cheese
- almond milk (honestly any milk should work)
- jalapeno
Should I use light butter and fat free cheese?
When I first started developing “healthy” recipes, I was all about making the lowest point versions possible. But as I experimented, I realized that by doing this, I was sacrificing flavor. Over time, I learned that using real ingredients—like good butter and quality cheese—makes all the difference, not just in taste but in satisfaction. Now, I find that eating one scone made with real ingredients leaves me feeling content, whereas cutting corners with lower-calorie alternatives often left me wanting more. I believe these real, flavorful ingredients have a place in a balanced weight loss journey.
My local grocery store sells Amish butter from Wisconsin and it’s amazing. That pound of butter cost $7.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 ounces butter
- 2 ounces cheddar cheese
- 2 tablespoons jalapeno (about 1/2 of 1 jalapeno – I left the seeds in)
- 1 cup delicata squash, peeled, seeded, and diced
- 6 ounces unsweetened almond milk
- 1 large egg
Instructions
- Prep the Cheese and Butter: In a food processor, pulse the cheddar cheese and cold butter together until combined into small, crumbly pieces. Transfer to a small bowl and set aside.
- Process Jalapeño and Delicata Squash: Separately pulse the jalapeño and diced delicata squash in the food processor until finely chopped. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, and salt. Add the cheese and butter mixture, tossing until the flour coats the pieces.
- Combine with Squash and Jalapeño: Add the processed delicata squash and jalapeño to the flour mixture, stirring gently to incorporate.
- Prepare Wet Ingredients: In a separate bowl, whisk together the almond milk and egg. Pour this mixture into the flour mixture, stirring just until everything is combined (avoid overmixing).
- Shape and Freeze: Turn the dough onto a lightly floured surface and shape it into a circle about 1 inch thick. Place the dough in the freezer for 30 minutes to firm up.
- Slice and Bake: Preheat your oven to 400°F. After freezing, slice the dough into 8 wedges and place them on a baking sheet lined with parchment paper. Bake for 15 minutes, or until the scones are golden brown.
- Serve: Serve warm with butter and a drizzle of honey. Enjoy these light, buttery, and slightly spicy scones as a unique Thanksgiving side!
Notes
As of the date of this publication, each scone is 6 WW points. Click here for the WW tracker. Note, you have to open this link on your phone via the WW app, not the website as of April 2024. If you count calories or macros, each scone is 219 calories, 9.5 fat, 27.6 carbs, 2 fiber and 6.4 protein.
Light, fluffy, slightly spicy and oh so delicious. If you are afraid of the heat, simply remove the jalapeno seeds before pulsing, or leave it completely out.
What is a substitute for delicata squash?
If you can’t find delicata squash, there are a few great substitutes that will still give you that slightly sweet, creamy texture:
- Butternut Squash: It’s a bit denser than delicata, but it has a similar sweetness and can be used in most recipes. Just peel, seed, and cut it into similar-sized pieces.
- Acorn Squash: Another excellent substitute, acorn squash has a mild flavor and creamy texture when roasted. It’s slightly less sweet than delicata but works well in both savory and sweet dishes.
- Kabocha Squash: Known as Japanese pumpkin, kabocha has a rich, sweet flavor and creamy texture similar to delicata. It may be a bit firmer, so adjust cooking times as needed.
How to store cheddar jalapeno scones?
To keep scones fresh after baking, allow them to cool completely, then store them in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week, though they may lose a bit of their tenderness.
If you want to keep scones for even longer, freeze them! Wrap each scone individually in plastic wrap and place them in a freezer-safe bag or container. They’ll keep for up to 3 months in the freezer. To enjoy, just thaw at room temperature or warm them in the oven at 300°F for 10-15 minutes to revive their freshness.
Want more delicata squash inspiration? Check out my top recipes on this blog post.
