Bacon, Pepper Jack, & Jalapeno Scones
July 03, 2015
"Blog her, I adapted, great blog"
- Serving Size: 1 (108.2 g)
- Calories 316.2
- Total Fat - 16.9 g
- Saturated Fat - 9.1 g
- Cholesterol - 60.1 mg
- Sodium - 694.9 mg
- Total Carbohydrate - 29.4 g
- Dietary Fiber - 1.3 g
- Sugars - 3.1 g
- Protein - 11.5 g
- Calcium - 294.1 mg
- Iron - 1 mg
- Vitamin C - 25.5 mg
- Thiamin - 0.1 mg
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 sift the flour, baking powder, paprika and pepper and salt; add sugar, whisk well to combine.
Quickly cut in the butter and cheese. 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 sour cream , 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.
Tips & Variations
No special items needed.