Bacon, Pepper Jack, and Jalapeno Scones Recipe


Crispy bacon, lively pepper jack cheese, and fresh jalapeno peppers all combined in one thick, tender, ultra-flavorful scone! Simply put – these are incredible.

Incredibly thick and flavorful scones are loaded with bacon, pepper jack cheese, and diced jalapeno peppers! Moist and crumbly all at once, we love these with eggs, butter, and extra bacon slices. They're also delicious with nothing at all - straight from the pan.

yield 10 -12 scones (depending on how large you cut them)

Ingredients

4 slices of bacon, cooked crispy, cooled, and chopped
1-2 small jalapeno peppers, seeds removed, finely chopped (use 1 for a mild flavor)
3 cups all-purpose flour (be sure not to pack your flour when measuring)
2 tablespoons baking powder
2 tablespoon packed dark brown sugar
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, very cold, cut into cubes
1 cup (4 ounces) grated pepper jack cheese
1/4 teaspoon smoked paprika (regular paprika will work, too)
1/4 teaspoon black pepper
1 cup full-fat plain Greek style yogurt
1 large egg, beaten

Instructions

  1. In a large frying pan over medium-heat cook the bacon until brown and crispy; about 7 minutes. Transfer bacon to a paper towel lined plate and allow it to cool for a few minutes. Once it's cool enough to handle, transfer it to a small cutting board and using a sharp knife chop the bacon into bits; set aside. Carefully slice the jalapeno peppers in half vertically and use a small spoon to scrape out the seeds (don't use your bare fingers here). Chop the peppers into small bits; set aside.
  2. In a large bowl combine the flour, baking powder, brown sugar and salt; whisk well to combine. Quickly cut in the butter and cheese; stir in the paprika and pepper. Cover and place bowl in the freezer for 15 minutes.

While the dough is chilling....

  1. Visit Bacon, Pepper Jack, and Jalapeno Scones @ bakerbynature.com for full instructions.

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