Upside Down Honey Jalapeño Cornbread Scones
Made with flaky buttermilk layers and a tender cornbread crumb, these savory-sweet scones are baked over caramelized honey and topped with glossy, sweet-and-spicy pickled jalapeños for the ultimate flavor contrast. As they bake, the honey bubbles and caramelizes, creating a sticky, golden glaze that soaks into every buttery layer. Perfect for brunch, chili night, or as a bold holiday side.
These scones deliver a bold sweet-heat experience with rich, buttery depth. The cornmeal adds a subtle toastiness and delicate crunch that contrasts beautifully with the tender, flaky buttermilk layers. As the honey caramelizes in the oven, it transforms into a sticky, golden glaze that seeps into the crumb, creating pockets of sweetness throughout. The pickled jalapeños cut through the richness with tangy heat, giving each bite a vibrant finish that keeps you coming back for more.
Why Cornbread Works with Scones
Cornbread and scones share a similar quick-bread foundation, making them an ideal pairing. The all-purpose flour provides structure and lift, while the cornmeal introduces a rustic texture and gentle sweetness. This combination creates a scone that is sturdy enough to hold the caramelized honey topping but still tender and flaky inside.
The cornmeal also enhances the overall flavor profile. Its mild nuttiness that balances the sweetness of the honey and complements the acidity and heat of the pickled jalapeños. The result is a hybrid bake that feels both comforting and elevated.
FAQs
Q: How should I store these scones?
A: Let the scones cool completely, then store in an airtight container at room temperature for up to 2 days. Because of the honey topping, avoid stacking them directly on top of each other. Place parchment paper between layers if needed. For longer storage, refrigerate for up to 5 days and reheat in a 300°F oven for 8–10 minutes to refresh the texture and soften the caramelized honey.
Q: Can I use fresh jalapeños instead of pickled?
A: Yes, but the flavor will be less tangy and slightly spicier.
Q: Why grate the butter instead of cubing it?
A: Grated butter incorporates more evenly into the dry ingredients and creates small pockets of fat throughout the dough, which helps produce tender, flaky layers.
Q: What if I don’t have a springform pan?
A: An 8-inch round cake pan lined with parchment will work. Allow the scones to cool slightly before inverting to prevent the honey from running.
Q: How spicy are these?
A: They have a mild to moderate heat, depending on your jalapeños. The honey helps mellow the spice, creating a balanced sweet-and-spicy bite.
Q: Can I freeze them?
A: Yes. Freeze after baking and cooling. Reheat in a 300°F oven until warmed through to revive the texture.
Upside Down Honey Jalapeño Cornbread Scones
Ingredients
- 1¾ cup all purpose flour
- ¾ cup cornmeal
- 1 tbsp baking powder
- 1 tsp kosher salt
- 2 tbsp granulated sugar
- 12 tbsp cold butter grated
- 1 cup buttermilk
- 1 egg
- 1 cup honey
- 1 cup sliced pickled jalapeños
Instructions
- Preheat oven to 375℉. In a large mixing bowl, combine together your dry ingredients of 1¾ cups flour, ¾ cup cornmeal,1 tbsp baking powder 1 tsp salt and 2 tbsp granulated sugar.
- With a cheese grater, grate your 12 tbsp cold butter (1½ sticks) and mix into dry ingredients with your hands or mixing spoon until it reaches a mealy texture.
- In a separate small bowl, whisk together 1 egg and 1 cup buttermilk. Add to the bowl of dry ingredients and mix until just combined. This will be close to a wet dough that is sticky, add more buttermilk 1 tbsp at a time if there are remaining flour streaks. Set bowl aside.
- Prepare the honey and jalapeño topping. In a small saucepan over medium high heat, add 1 cup of honey and let it bubble for 2-3 minutes, remove from heat. Strain the pickled jalapeños and pat dry with a paper towel. Spray a 8" springform pan with a nonstick spray and layer the jalapeño slices on the bottom of the pan. Evenly spread the honey reduction over the pepper slices — work somewhat quickly here so your honey doesn't get too hard in the pan, a non stick pan works best!
- Add your scone dough on top of the candied peppers and spread evenly up to the sides of the springform pan. Bake for 22-25 minutes, until the center has set.
- Remove from oven and let cool only 10 minutes before flipping the pan onto a plate and releasing the springform pan. Slice and serve, best enjoyed fresh!
