Bacon, Pepper Jack, and Jalapeno Scones are so flaky and flavorful! One of our favorite savory scone recipes. Serve for breakfast or with dinner!
Jalapeno Bacon Scones
I’ve got to tell you, these scones have completely changed the way I do breakfast. They’re so addicting! Normally, on the weekdays, I like coffee with just a splash of almond milk as my morning meal. It gets me going on the right track. Maybe a mini muffin if I wake extra ravenous. But you know, stuff-to-do! No time for grand meals and the dishes that inevitably come with them.
Oh! But how all of that’s changed with the creation of these savory scones! The past 4 mornings have been all about the scones. Topped with a pat of butter. And a sunny side-up egg. Extra coffee and bacon on the side. This is how I want to spend all of my mornings.
Bacon Jalapeno Cheese Scones Recipe
Alright my friends, let’s dive face first into the delicious details that make these scones possible!
For the dry ingredients you’ll need flour (I used unbleached all-purpose here, but bleached all-purpose will work, too), baking powder (2 tablespoon give these scones their high rise), brown sugar (this adds depth and just a touch of sweetness), salt, paprika (smoked or regular, but I prefer smoked) and black pepper. Most of these ingredients are quite basic and should be easy to find at your local grocery store, if you don’t happen to already have them at home.
For wet/cold ingredients you’ll need Greek yogurt, pepper jack cheese, butter (make sure it’s very cold), and an egg (lightly beaten, for brushing over the scones right before baking). Much like the dry ingredients listed above, these should be very easy to find – and may even already be in your possession!
The final two ingredients we have not yet discussed are fresh jalapeno peppers and BACON. Bacon in caps because it excites me. But then again, so do spicy peppers. The peppers get diced (make sure you remove their seeds) and the bacon gets fried. These two ingredients are what takes these scones over-the-edge of ho-hum and into awesome land. Don’t skimp on em’.
I debated whether or not to add scallions to these scones, and in the end, I did not. Upon inspection (read: taste testing) I am happy to report I made the right call. These scones have a lot going on, and I think any more “add-ins” would just be overkill. Sounds hard to believe, I know, but trust me, these babies are perfect the way they are!
If you do feel the urge to play around with the “add-ins”, here are a few ideas I know would work:
- Â Swap out the spicy pepper jack cheese for milder cheese such as sharp or colby-jack.
- Use diced ham or turkey bacon in place of the bacon.
- Use sour cream in place of the Greek yogurt. I recommend using full-fat no matter what you choose.
- Cut the called for amount of jalapeno peppers in half for a more mild bite.
All of that said, those are just guides in case you must substitute an ingredient. As always, it is best to stick to a recipe and the cooking/baking method it calls for exactly – at least the first time you’re making it.
How to handle Scone Dough
If you’ve never made scones before, a quick note on what to expect when you’re dealing with the dough. Scone dough reminds me of making pie crust. It’s always a little messy, confusing, and there is no doubt going to be a moment where you look down at the shaggy flour and butter mess on your table and think “there is just… no way this is going to work out”. But it will. I promise.
My biggest piece of advice? FLOUR is your friend. Keep a little bowl of flour nearby. Make sure your board is well floured before dumping the scone mixture out onto it. Be sure your delicate hands are coated with a little flour before you begin bringing the dough together. Flour, and a little patience, will get you far, my dear.
When it comes time to cut the scones, you have some options. I used a 2″ biscuit cutter, and if you own one, you can use it, too! If you don’t, try using an empty mason jar, small topped wine glass, or simply cut the scones into triangles. Scones are forgiving treats, and can be shaped by almost anything. The important thing to remember, no matter how you choose to cut your scones, is to work quickly and try not to handle the dough too much. If you ever find your dough is warm and sticky, pop it back in the fridge or freezer for a few minutes and let it chill, then get back to work.
Alright. So your scones are cut and ready for baking! Right before you pop them in the oven, you’re going to lightly brush the tops of each scone with egg wash. You can also add a little jalapeno pepper slice if you’re feeling decorative.
The scones will bake for about 18 minutes. And yes… you know they’re going to make your house smell amazing.
Once emerged from the oven, EAT AT ONCE. Just kidding. Kinda…
Scones really are best served warm, straight-from-the-oven. But you definitely want to let them chill a few minutes so you don’t burn your hands/mouth/face off. I like to use these minutes to fry a couple of eggs, make an extra pot of coffee, and maybe – if we’re feeling extra indulgent – toss a few slices of bacon in a skillet. These scones are delicious as-is… but they really do make the BEST breakfast sandwich base. So ya know, options options options!
Serve, eat, enjoy. I hope you guys love these as much as we do 🙂 xoxo
More Savory Scones:
- Rosemary, Parmesan, and Ham Scones
- Zucchini Cheddar SconesÂ
- Sour Cream and Chive SconesÂ
- Ham and Cheese Scones
Bacon, Pepper Jack, and Jalapeno Scones
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)
- 2 and 3/4 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
For the egg wash:
- 1 large egg, beaten
- 1 teaspoon water
Instructions
- 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.
- Once the 15 minutes are up...
- Gently stir the Greek yogurt, egg, 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 egg wash.
- 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.
For the egg wash:
- In a small bowl combine the egg and water, beat well. Use as directed in the recipe.
Rufusd says
I just made these. I used a 2 inch glass,as recommended. I think I may have pressed them a little thin. It made 21 scones. LOL. I had a large jalapeño & used about 3/4 of it. I also sliced a piece on half of them before baking. I think I could have used the whole jalapeño. They were very good. Thanks for sharing this recipe.
Chelsea R. says
Just made these this morning replacing two of the cups of flour with whole wheat. The dough was a littler drier than it should have been, but I threw in splashes of heavy cream until it came together better. Had to knead a bit more to achieve the result, but! everything tasted delicious!! Thanks so much for this recipe! I’ll be taking them to this afternoon’s tailgate and I think they’re going to be a hit!
Connie says
These sound delicious! Has anyone tried these sugar-free? I noticed a couple of questions regarding use of sugar or sugar substitutes, but did not find them answered.
Also, has anyone made these gluten-free? If so, what four blend did you use. We have some very specific dietary requirements in our family.
bakerbynature says
Hi Connie. Omitting the sugar should work fine! I’ve not tried making a gluten-free version, so I’m not sure on that one. I think a 1 for 1 gluten free flour should work though!
Connie says
Thank you so much! I just finally tried both ways. No issues with omitting sugar altogether. I also made them sugar-free with a gluten-free flour blend from Costco (Namaste brand) that is measured exactly the same with excellent results.
Kathy Van Duyn says
Has anyone made the dough ahead ??
Louise says
I made some the night before – did everything including the egg wash and just stuck the baking tray in the fridge covered in cling film. They came out fine – in fact I plan to do the same again right now! 🙂
Connie says
Yes, just shape the dough and cut, double-wrap in plastic and freeze. You can take out as many as you need and bake frozen scones as directed, no thawing needed. May nee to add a couple of minutes to baking time.
Louise says
These were great – made them two nights running last week and will be doing another two batches this week!
I had ham and fat free natural yoghurt that needed using up, so they went in instead of bacon and full fat greek yoghurt – were still delicious! My boyfriend and I are both chilli lovers so I left the seeds in too.
I’m quite a savoury person so I wasn’t sure about the sugar, but I tried a batch with the full quantity and one with half – it’s definitely better following the recipe. The sweetness offsets the salty ham and cheese nicely, and there’s a lovely bit of spice (highly recommend the slice of chilli on top!).
Thank you for the recipe 🙂
Valerie says
Could there be a substitute for the dark brown sugar? Trying to eliminate sugar from my diet. Wondered if anyone has tried honey or agave.
Renee Kaufman says
My company was holding a bake sale and I love to make savory items because there’s usually so much sweet stuff. These were a hit! I always doubt how scones will turn out because of how shaggy they can be, but I haven’t had any catastrophes yet. I ran out of jalapenos to decorate the tops, so I added a few crumbs of bacon. I can’t wait to make these again!
bakerbynature says
You can’t go wrong with extra bacon on top 😉 So happy these were a hit, Renee.
Lynn says
What could I use instead of jalapeño? Not a fan of hot peppers!
bakerbynature says
Hi Lynn. You can just leave them out! You could also try subbing in red bell pepper, which could be nice.
Michelle says
I made these on Christmas morning to have with our quiche. Big hit! You can’t ever go wrong with bacon and jalapeños. These are moist and delicious. Definitely will be making them again in the near future. They will be awesome as a side for many different soups.
bakerbynature says
I am so happy to hear these made it on your Christmas morning table! Thank you so much for letting me know!
Erin Crooks says
Hi, I was wanting to make these for a fancy brunch we’re having on Thanksgiving. There’s going to be a lot of people and I was considering trying to make them bite-sized, but I didn’t want them to flop just because of that. Any ideas?
bakerbynature says
Hi Erin. Making them bite-sized shouldn’t be an issue, but be sure to cut down the baking time as they’ll bake much faster at a smaller size.