Jalapeno Popper Scones
A savory scone filled with cheese, jalapenos, and bacon. Great as breakfast or alongside a bowl of soup.
Servings: 6 - 8 scones
Calories: 709kcal
Ingredients
- 2 cups all-purpose flour
- 6 tablespoons unsalted butter cold and cut into cubes
- 2 tablespoons cream cheese cold and cut into cubes (2 tablespoon = 1 ounce)
- ¾ teaspoon Kosher salt
- 1 tablespoon baking powder
- ½ pound bacon cooked and crumbled
- 1 ¾ cup cheddar yellow, shredded, divided
- 2 jalapenos finely diced with seeds and membranes removed
- 1 cup heavy cream plus 2 tablespoons for brushing on top
- 1 large egg
- scallions for garnish
Instructions
- Preheat the oven to 400℉. 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.
Nutrition
Calories: 709kcal | Carbohydrates: 35g | Protein: 19g | Fat: 55g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 1100mg | Potassium: 214mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1432IU | Vitamin C: 6mg | Calcium: 402mg | Iron: 3mg
