Bread Basket: Bacon, Cheddar, Jalapeno Scones

This weather is wreaking havoc on my sinuses.  One day I’m stuffed up and the next I’m not.  Today I have a headache, tomorrow I won’t.  I wish Mother Nature would make up her mind about whether it’s going to 20° or 60°, rain or snow.

Either way, this crazy weather calls for a big pot of soup.  What would make that pot of soup even better?  How about a Cheddar, Bacon, Jalapeno Scone slathered in butter and honey?  Yep, I thought so.

These are also a great savory option for brunch. 🙂

Cheddar, Bacon, Jalapeno Scones

3 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
½ teaspoon black pepper
1 stick unsalted butter, very cold and cut into cubes
1 cup sharp cheddar cheese, shredded
2 green onions, sliced
1 medium jalapeno, seeds removed and diced very small (use ½ if you want to limit the heat)
5 slices of bacon, cooked and crumbled
1 cup buttermilk
Egg wash: 1 egg + 1 Tablespoon water, whisked together
1 Tablespoon butter, melted

Preheat oven to 400°.

In a large bowl, whisk together flour, baking powder, salt, sugar, and pepper. Using a fork or pastry blender, cut butter into flour until the mixture resembles coarse crumbs. You should still see some pieces of butter through, this is what makes the scones flaky!

Mix in cheese, green onions, jalapeno, and bacon. Add buttermilk and stir with a wooden spoon until dough just comes together. It should still be a little sticky. Turn the dough out onto a floured surface and roll out until about ½ inch thick. Using a biscuit cutter, cut out 12-16 biscuits (depending on the size of your cutter), re-rolling dough if necessary.

Place scones on a parchment lined baking sheet. Brush the tops of the scones with egg wash (this will help them get golden).

Bake for 18-20 minutes or until scones puff up and bake through. Brush the scones with melted butter after you take them out of the oven. Serve them warm with more butter and a drizzle of honey!

Source: Ruth’s Table, 2018.

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