Sandy’s Kitchen

If you’re cheese-obsessed like I am, you know the joy of discovering a new favourite. And friends, this is it.

Move over cheddar—there’s a new MVP in town. Meet Castello Jalapeño Havarti: creamy, spicy, made with 100% Canadian dairy and outrageously melty. It’s everything you didn’t know your sourdough scones were missing.

These scones are fluffy on the inside, golden on the outside, and loaded with bold flavour in every bite. The Havarti brings a mellow richness that perfectly balances the kick from fresh jalapeños. Paired with the tang of a sourdough starter, it’s a total flavour bomb.

But here’s the real kicker—Havarti isn’t just a one-recipe wonder. Try swapping it in anywhere you’d use cheddar or even mozzarella—grilled cheese, quesadillas, mac ‘n cheese, baked pastas, or egg bites (Starbucks dupe coming soon!). It melts like a dream, and the flavour upgrade is real. One bite and you’ll see: it doesn’t just replace, it redefines.

I whipped these up on a whim, and now they’ve earned a permanent spot in my weekend baking rotation. They’re perfect for breakfast or brunch, afternoon snacks, or even a cheeky midnight bite straight from the pan. No judgment here.

💡 Pro tip: Don’t skip the folding step—it’s the secret to that bakery-style flake.

Scroll down for the recipe, save it for later, and share it with your fellow cheese lovers. Because once you go Havarti… you don’t ever go back.

Jalapeño Havarti Sourdough Scones

Ingredients
2 cups all-purpose flour
1 tsp salt
2 tsp baking powder
¾ cup butter (it must be cold)(stick butter is best not margarine)
1 cup sourdough starter (fed or discard)
1/4 cup milk
3 ½ cups shredded Castello Jalapeño Havarti h
2 medium jalapeños (diced)

Directions
Prep & Dough:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix flour, salt, and baking powder.
3. Cut in grated or chopped butter until crumbly.
4. Add sourdough starter, milk, jalapeños, and jalapeño havarti. Mix gently into a dough.

Shape:

1. Turn dough onto a floured surface.
2. Use your hands to fold the dough two times into an envelope shape to create layers.
3. Then use your hands again to shape the dough into a 2-3 inch high circle.
4. Slice into 8 wedges.

Bake:

1. Arrange on baking sheet, spaced apart.
2. Bake 16–18 min or until bottoms are golden brown.