6tablespoonsunsalted butter(cold and cut into cubes)
2tablespoonscream cheese(cold and cut into cubes (2 tablespoon = 1 ounce))
½poundbacon(cooked and crumbled)
1 ¾cupcheddar(yellow, shredded, divided)
2jalapenos(finely diced with seeds and membranes removed)
1cupheavy cream(plus 2 tablespoons for brushing on top)
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
To a large mixing bowl, add the flour, baking powder, and salt. Whisk to combine. Add the cubed butter and cream cheese. Using a pastry cutter or two forks, combine the ingredients until the mixture resembles pea-sized crumbs. Add the bacon, jalapenos, and 1 cup of the shredded cheddar cheese. Toss lightly with a fork to combine.
In a small pitcher or bowl, whisk together the heavy cream and the egg. Pour the cream mixture into the flour mixture. Stir until just combined. The mixture will be dry but should come together.
Pour the dough out onto a floured pastry board. Shape the dough into a circle, roughly ¾ - 1 inch thick. Slice into 6-8 wedges. Transfer the pieces to the baking sheet. Brush the tops with heavy cream.
Bake for 15 minutes until just starting to turn golden brown. Add the remaining ¾ cup shredded cheese to the tops of the scones. Bake for another 2-3 minutes.
Scones will keep at room temperature for 2-3 days or in the refrigerator for 5-6 days.