Bacon, Pepper Jack, and Jalapeno Scones Recipe

Bacon, Pepper Jack, and Jalapeno Scones Recipe

prep 20 mins
cook 20 mins
total 40 mins
author bakerbynature
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


  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.
  3. While the dough is chilling…
  4. 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!)
  5. Once the 15 minutes are up…
  6. Gently stir the Greek yogurt, chopped bacon, and jalapeno peppers into the flour mixture; the dough will be soft, sticky, and shaggy.
  7. 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!
  8. 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.
  9. Bake the scones for 18- 20 minutes, or until they are lightly golden brown on top. Serve at once!
  10. 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.