Gluten-free Sweet Corn, Cheddar and Jalapeño Scones

My husband loves scones. I stand corrected: my husband loves savory scones. When he tastes something he truly loves, he usually asks that we leave him alone, “and don’t talk to” him. That is the highest compliment from him: a moment of quiet peace when he can savor every bite of what he is eating. Savory scones are up there. Though, there can be too much of a good thing. That’s why he also asks me not to bake them too often, or he would eat them every day, multiple times a day. When the time comes, and my husband is ready for a batch of savory scones, he starts dropping the hints here and there.

And that’s what happened a few weeks ago. Coincidentally it coincided with a review of a baking book from the library – Bake from Scratch – Volume 3. There was a recipe for Sweet Corn, Cheddar and Jalapeño Scones, and this being the season for fresh corn I thought it would be perfect. I made the whole batch and froze half of the scones before baking them. Later on I will brush them with half and half, sprinkle them with Demerara sugar and bake them, increasing the baking time of 5 to 10 minutes, since they will be frozen.


Gluten-free Sweet Corn, Cheddar and Jalapeño Scones

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Recipe by Simona Gluten-free Course: RecipesDifficulty: Easy
Prep time


Cooking time




  • 390 gr 390 Simona’s Flour Mix – 2 1/2 cups

  • 12 gr 12 Granulated sugar – 1 Tbsp

  • 15 gr 15 Baking powder – 1 Tbsp

  • 2 tsps 2 Salt

  • 1 tsp 1 Ground cumin

  • 1 tsp 1 Chili pepper – I omitted it because my husband is allergic to it

  • 113 gr 113 Cubed unsalted butter, cold – 1/2 cup

  • 250 gr 250 Extra sharp white cheddar cheese, shredded – 2 1/2 cups

  • 81 gr 81 Scallions, thinly sliced – 1 bunch

  • 1 1 Jalapeño, minced, including seeds

  • 2 large 2 Eggs

  • 380 gr 380 Fresh corn kernels, coarsely chopped in food processor – 2 1/2 cups

  • 120 gr 120 Heavy cream or half and half – 1/2 cup

  • 2 Tbsps 2 Heavy cream or half and half for brushing

  • 2 Tbsps 2 Demerara sugar for sprinkling


  • Preheat oven to 450°F. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together flour, sugar, baking powder, salt, cumin, and chili powder.
  • Work cold butter into flour mixture, flattening fat between your thumb and forefinger and breaking it up into pea-size pieces until mixture is crumbly. (It is fine to have a few larger chunks of butter here and there.) Add Cheddar, scallions, and jalapeño to flour mixture, stirring to combine.
  • In a small bowl, whisk together eggs, corn, and ½ cup (120 grams) half-and-half. Add egg mixture to flour mixture, stirring just until combined and dough holds together.
  • Turn out dough onto a lightly floured surface. Dust top of dough lightly with flour, and roll to 1-inch thickness. (The dough will be sticky, so you will need to keep your hands and the rolling pin floured as well.)
  • Cut the dough shaping the scones into approximately 5’x3’x5′ triangles. Place on prepared pan. Refrigerate for 15 minutes, or freeze for 5 minutes.
  • Brush dough with remaining 2 tablespoons (30 grams) half-and-half, and sprinkle with Demerara sugar.
  • Bake until golden brown, about 20 minutes. Serve hot or at room temperature. They are better the day they are made.

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