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Jalapeno & Cheddar Scones

  • Comfort Food
  • Breakfast
  • Soft Tofu

Try these fluffy baked goods at your next brunch gathering.



½ pkg Sunrise Soft Tofu , blended
2 cups all-purpose flour , sifted
1 tbsp baking powder
¼ tsp baking soda
1 tsp salt
¼ cup frozen butter
1 ½ tbsp cold water
1 fresh jalapeno , seeded, thinly chopped
½ cup cheddar or soy cheese , grated
⅓ cup cornmeal


  1. Preheat oven to 215° C (425°F). Line two baking sheets with parchment paper.
  2. In a medium bowl, combine flour, baking powder, baking soda and salt. With a pastry blender or with blender at slow speed, grate frozen butter into mixture until it resembles coarse crumbs.
  3. In a small bowl, mix Sunrise Soft Tofu and water until blended. With a fork, or with the blender at slow speed, stir tofu mixture into flour mixture. The dough will be a soft sticky consistency. Add more water if necessary.
  4. Add the jalapeno and cheese into the dough, mixing until combined.
  5. On a lightly floured surface, lightly knead dough 6-8 times. Divide dough in half. Shape dough into a circle and cut into 4 wedges. Repeat with remaining half.
  6. Press bottoms of dough in cornmeal before baking. Place on baking sheets about 4 cm apart.
  7. Bake for 12-15 minutes or until golden brown. Remove from baking sheets. Serve warm with margarine.

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