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Jalapeños Popper Scones

Delicious twist on scones! Loaded with bacon, sharp cheddar, jalapeños, and scallions, these are sure to be a favorite with any meal! Great recipe for using all those peppers from your garden!
Prep Time8 minutes
Cook Time25 minutes
Course: Breakfast
Cuisine: Irish
Servings: 10
Cost: $18

Equipment

  • food processor

Ingredients

  • 2 1/2 cups bread flour
  • 1/2 cup cold unsalted butter, cube
  • 1/2 tbsp baking baking powder
  • 1/4 tsp baking soda
  • 1 tsp garlic salt (recommend Lawrys)
  • 1 1/8 cups buttermilk
  • 2 cups freshly grated sharp cheddar (save 1/2 cup for top of scones) do not use pre-shredded cheese, it won't cook the same!
  • 2-3 whole jalapeños (finely chopped, save some for top of scones)
  • 6 pieces soft cooked bacon, chopped
  • 3 whole scallions, thinly sliced

Instructions

  • Preheat oven to 400° F. In a food processor, combine flour, sliced cold butter, garlic salt, baking soda, and baking powder. Pulse until it forms a nice crumble. Chop your bacon, scallions, and jalapeno (remember to save some slices for the top of your scones). Grate your cheese and set aside 1/2 cup for the top of your scones. To your flour mixture in the food processor, add buttermilk, chopped ingredients, and cheese. Pulse a few times until combined (don't over mix!). Pour out on a flat surface and form a rectangle. Cut dough into desired triangles. Cover a baking sheet with parchment paper. Place dough triangles on baking sheet. Sprinkle with saved cheddar and slices of jalapeno. Bake in oven on middle rack for 22-25 minutes until golden grown on top. Remove from oven and serve immediately or save for later! Good hot or cold! Freeze well too! Enjoy!