Bacon, Pepper Jack, and Jalapeno Scones Recipe
prep 20 mins
cook 20 mins
total 40 mins
yield 10 -12 scones (depending on how large you cut them) (Nan says: If I’m feeling playful, I use seasonal metal cookie cutters to make them more fun!)
- 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
- 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.
- 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…
- Preheat the oven to 400 degrees (F) and set a rack on the upper-middle level. Line a large baking sheet with parchment paper; set aside. (Nan says: I use a pizza stone for my scones – no parchment paper needed!)
- Once the 15 minutes are up…
- Gently stir the Greek yogurt, chopped bacon, and jalapeno peppers into the flour mixture; the dough will be soft, sticky, and shaggy.
- Lightly flour your hands, then gather the dough into a ball. Transfer the dough to a well-floured surface and pat the dough out into a large rectangle approximately 1″ inch thick. The dough will look very shaggy – not to worry!
- Use a small round biscuit cutter to cut out about 12 scones, reshaping the dough as needed and using scraps to form new rounds of dough. Place the scone cut-outs on the prepared baking sheet, leaving a little space in between each one for spreading. Brush each scone with a little beaten egg.
- Bake the scones for 18- 20 minutes, or until they are lightly golden brown on top. Serve at once!
- Or just eat them straight off the pan like we do… with runny eggs and extra bacon on the side.
TO DIE FOR!!! I could (and have) made a meal out of these.