Bacon, Pepper Jack, and Jalapeno Scones

• Meat

  • 4 slices Bacon

• Produce

  • 1 Jalapeno peppers, Small

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 2 tbsp Baking powder
  • 1/4 tsp Black pepper
  • 2 tbsp Brown sugar, packed dark
  • 1/4 tsp Paprika, smoked
  • 1 tsp Salt

• Dairy

  • 8 tbsp Butter, unsalted
  • 1 cup Greek style yogurt, full-fat plain
  • 1 cup Pepper jack cheese, grated

Found on bakerbynature.com

Description

Ingredients

• 4 slices of bacon, cooked crispy, cooled, and chopped
• 1-2 small jalapeno peppers, seeds removed, finely chopped (use 1 for a mild flavor)
• 3 cups all-purpose flour (be sure not to pack your flour when measuring)
• 2 tablespoons baking powder
• 2 tablespoon packed dark brown sugar
• 1 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, very cold, cut into cubes
• 1 cup (4 ounces) grated pepper jack cheese
• 1/4 teaspoon smoked paprika (regular paprika will work, too)
• 1/4 teaspoon black pepper
• 1 cup full-fat plain Greek style yogurt
• 1 large egg, beaten

Directions

• In a large frying pan over medium-heat cook the bacon until brown and crispy; about 7 minutes. Transfer bacon to a paper towel lined plate and allow it to cool for a few minutes. Once its cool enough to handle, transfer it to a small cutting board and using a sharp knife chop the bacon into bits; set aside. Carefully slice the jalapeno peppers in half vertically and use a small spoon to scrape out the seeds (dont use your bare fingers here). Chop the peppers into small bits; set aside.
• In a large bowl combine the flour, baking powder, brown sugar and salt; whisk well to combine. Quickly cut in the butter and cheese; stir in the paprika and pepper. Cover and place bowl in the freezer for 15 minutes.
• 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.
• Once the 15 minutes are up...
• Gently stir the Greek yogurt, chopped bacon, and jalapeno peppers into the flour mixture; the dough will be soft, sticky, and shaggy.
• Lightly flour your hands, then gather the dough into a ball. 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!
• 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. Place the scone cut-outs on the prepared baking sheet, leaving a little space in between each one for spreading. Brush each scone with a little beaten egg.
• Bake the scones for 18- 20 minutes, or until they are lightly golden brown on top. Serve at once!
• Or just eat them straight off the pan like we do... with runny eggs and extra bacon on the side.

Nutrition