Cheddar, Jalapeno and Scallion Scones (Lactose Free!)
Prep time
Cook time
Total time
Cheddar and jalapeno scallion scones made lactose more digestible with Earth Balance, almond milk and lactose free cheese used in place of normal dairy products. Adapted from Smitten Kitchen and Budget Bytes.
Serves: 8 medium or 16 small scones
Dry Ingredients
  • 2 cups all-purpose flour*
  • ½ teaspoon salt
  • 2 teaspoons baking powder
Other Ingredients
  • 5 Tablespoons Earth Balance or vegan butter
  • 2 jalapenos, diced small**
  • ½ cup small diced extra sharp cheddar cheese
  • 3 -4 green onions (scallions), sliced
  • ¼ cup almond milk
  • 2 large eggs, beaten
  1. Heat oven to 400 degrees.
  2. Heat a skillet over medium heat and sautee the diced jalapeno with a little butter or oil for a few minutes until softened. Set aside and let cool.
  3. Combine the dry ingredients together in a big bowl. Cut in the butter to the dry mix until it looks dry and crumbly and no big chunks remain.
  4. Mix the cooked jalapeno and cheddar chunks in a small bowl with 1 tablespoon of the flour until well coated. Add this mixture to the dry ingredients along with the scallions and stir to combine.
  5. In a separate small bowl, combine the milk and beaten eggs.
  6. Slowly add the milk and egg mixture to the flour mixture and stir until just combined. The dough will be a bit sticky, but try to form it into a rough ball.
  7. Turn the dough out onto a well-floured surface and knead gently while forming into a large circle or square shape, with a thickness of about 1 inch. Cut into desired shape (I did squares, then divided in half to triangles), and place on a parchment or silpat lined cooking sheet.
  8. Optional: Beat an egg and a teaspoon of water together until smooth, then brush the tops of the scones with the mixture. This will help the scones to brown.
  9. Bake for 20-25 minutes or until brown (this will depend on the thickness of your scones).
  10. Serve warm if possible!
* I substituted some Bob's Red Mill gluten free flour for all purpose flour. I suspect you could substitute all of it and while the texture may change it would still be delicious!
** I took out the jalapeno seeds but you could keep some for extra heat.
Recipe by French Pressed Kitchen at