Bacon, Pepper Jack, & Jalapeno Scones

Step 1: Cook the bacon until brown and crispy; about 7 minutes.

Step 2: Transfer bacon to a paper towel lined plate and allow it to cool for a few minutes.

Step 3: 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.

Step 4: 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).

Step 5: Chop the peppers into small bits; set aside.

Step 6: In a large bowl sift the flour, baking powder, paprika and pepper and salt; add sugar, whisk well to combine.

Step 7: Quickly cut in the butter and cheese. Cover and place bowl in the freezer for 15 minutes.

Step 8: 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.

Step 9: 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.

Step 10: Lightly flour your hands, then gather the dough into a ball.

Step 11: 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!

Step 12: 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.

Step 13: Place the scone cut-outs on the prepared baking sheet, leaving a little space in between each one for spreading.

Step 14: Brush each scone with a little beaten egg.

Step 15: Bake the scones for 18- 20 minutes, or until they are lightly golden brown on top.