Spicy 3 Chile Pepper Gouda Scones

8 scones
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Adding our smoky 3 Chile Pepper Gouda to these spicy gouda scones? A no-brainer! They're warm, flaky, buttery, and a perfectly cheesy addition to any brunch.


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 to 1 teaspoon crushed red pepper flakes*
  • 1 stick (8 tablespoons) butter, chilled and cut into chunks
  • 1 (6-oz) wedge Roth 3 Chile Pepper Gouda or Gouda cheese, shredded
  • 3/4 to 1 cup buttermilk
  • 1 egg, whisked with 1 tablespoon water
  • Paprika, for topping


  1. Heat oven to 400 degrees F.
  2. In a large bowl, sift flour, baking powder, garlic powder, salt, pepper, and red pepper flakes. Using your hands or a pastry cutter, cut butter into the flour mixture until the texture is crumbly. Toss in shredded cheese until evenly distributed.
  3. Add 3/4 cup buttermilk to the flour mixture, and gently stir to form a dough. If the dough is too dry, add additional buttermilk 1 to 2 tablespoons at a time until the dough comes together. Knead 3 to 4 times on a lightly floured surface. Form into a circle about 1-inch thick, and cut into 8 triangles.
  4. Place scones on a parchment-lined baking sheet. Brush tops with egg wash and a sprinkle of paprika, if desired. Bake 12 to 15 minutes or until golden. Serve immediately.

*Use 1 teaspoon red pepper flakes for more heat