Jalapeño Scones - a2 Milk™

Jalapeño Scones

Fancy a mid-afternoon pick me up? These jalapeño scones will do the trick! They’re packed full of flavour with a fantastic combination of sweet, creamy and spicy. This recipe produces the perfect scones every time; a fluffy, soft interior that’s held together with a delicious crispy coating. Of course, because this is an a2 Milk™ recipe, they also naturally contain only the A2 protein.

Servings: 12


  • 175ml Semi-Skimmed a2 Milk™, plus extra for brushing
  • 2 Corn on the cobs
  • 325g Self-raising flour (or plain/all purpose with 2 tsp baking powder)
  • 1 tsp Baking powder
  • 1 tsp Mustard powder
  • ½ tsp Sea salt
  • 50g Cold unsalted goat’s butter cut into cubes
  • 100g Goat’s cheese crumbled
  • 2 tbsp Pickled jarred jalapeños drained, patted dry and chopped


  • Preheat the oven to 200°C/400°F
  • Prepare a baking sheet lined with baking parchment.
  • Cut the kernels from the raw corn on the cob very carefully! The best way to do this is to hold the cob tightly and run a sharp knife down the length.
  • Once removed from the cob, boil the kernels for 3 minutes or until just tender. Drain the water once cooked.
  • Combine the flour, baking powder, mustard powder and salt in a large mixing bowl.
  • Using your fingers rub in the butter to make a crumb.
  • Mix in the a2 Milk™ until the dough starts to come together. A chef’s tip is to use a knife to do this.
  • 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 dough on to a lightly floured surface and knead 3 or 4 times.
  • Smooth the dough out to a 1 inch thickness and use a 2inch/6cm round cookie cutter to cut out your scones.
  • Pull the scraps together and repeat the process again to cut more scones.
  • Place the rounds onto the baking sheet and brush the tops with a2 Milk™.
  • Bake for 15 minutes until risen and golden.
  • The scones are best enjoyed on the same day, or within 2 days if stored in an airtight container.

Recipe Source:

By Kate
Recipe courtesy of  Veggie Desserts

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