Bacon Cheddar Jalapeño Scones
Serving
Cooking Time
Difficulty
Ingredients:
Here’s a delicious savoury scone recipe. This recipe produces a tasty scone that is crisp and crumbly on the outside but tender and moist in the middle. This recipe packs a punch with the combination of Cayenne and Jalapeño peppers.
The secrets to a fluffy scone is not over-working the mixture and freezing the dough before baking. Once mixed, most of the dough should come together but there should also be both sticky and dry spots. Try your best to pat it into a round. Don’t fret that the dough is crumbly in spot. I assure you, it will all come together once baked.
Bacon Cheddar Jalapeno Scones
Makes 8 Scones
- 2 cups(240g) All-Purpose Flour, Spooned and Leveled, Plus Extra for Hands and Work Surface
- 12 g(3 teaspoons) Granulated Sugar
- 2-1/2 tspBaking Powder
- 1/2 tspSalt
- Pinch Cayenne Pepper
- 57 g(1/4 cup) Butter, Very Cold and Cubed
- 1Large Egg
- 1/2 cup(120ml) + 2 tablespoons (30ml) Cream, Divided
- 113 g(1cup) Shredded Cheddar Cheese
- 8Rashes Pre-Cooked Bacon, Roughly Chopped
- 14 g(1/3 cup) Jalapeno, Diced with Seeds Removed
- Additional Sliced Jalapeno for the tops of the Scones
- Coarse Sea Salt
Directions:
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, salt and cayenne pepper.
- Add cold, cubed butter. Working quickly, using your fingers, lightly rub and toss butter and flour mixture together until mixture resembles pea-size crumbs.
- In a separate bowl, whisk egg with 1/2 cup cream. Pour over the flour mixture, and mix lightly with a rubber spatula. Add shredded cheese, bacon and diced jalapeno pepper and mix until mixture starts to come together. Dough will look very lumpy with dry spots. That’s okay.
- Turn mixture onto a well-floured surface. With floured hands, lightly press the crumbly bits into the dough, forming a disc measuring approximately 8” in diameter. Dough will be sticky in parts. If it’s too wet, add a little more flour. Using a sharp knife cut into 8 wedges.
- Brush each scone with the remaining cream and top with slices of jalapeno peppers and a light sprinkling of sea salt. Place in freezer for 30 minutes before baking. (It is very important that you do this as it will prevent your dough from spreading out). Alternatively, wedges may be frozen until needed, at this point until needed.
- If Freezing: Wrap each wedge individually in plastic wrap and place in freezer. Do not stack wedges until they are fully frozen.
- To Bake: Preheat oven to 400°F.
- Line large baking sheet with parchment paper.
- Remove scones from refrigerator or if frozen, unwrap scones, no need to thaw and place directly on prepared baking sheet. Place scones 2-3 inches apart.
- Bake for 22-25 minutes. Scones should be golden brown around the edges and lightly browned on top.
- Remove from the oven and slide parchment (with scones still on them) onto cooling rack to complete cooling. Enjoy.
Did you try making these? What did you think of them?
Until next time … Love,
