Jalapeno Bacon Scones

These are stick to your bones kind of food. Totally tender, but very filling with all that cheese and bacon.

I think this was my first time making savory scones. I adore sweet scones, especially these Turtle Scones and now I can say the same for savory scones.

Scones are best eaten fresh from the oven, so keep that in mind.

Perfect Scone Texture

These scones are very similar to biscuits, but a little denser. To keep them tender, be sure to handle the dough as little as possible. Like you would if you were making biscuits.

These Jalapeno Bacon Scones are delightfully buttery with lots of salty goodness and a spicy kick.

Tips For Making Scones

• You want your butter, buttermilk, and egg to be very cold. I like to cube the butter and place it in the freezer while I measure out the dry ingredinets. Leave the butter milk and egg in the refrigerator until you are ready to use them.
• Only mix the dough until it just comes together. It should be lumpy.
• Be careful not to overbake the scones or they will be dry.

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Try These Other Spicy Baked Goods

• Jalapeno Beer Bread
• Super Moist Jalapeno Cornbread
• Texas-Style Jiffy Cornbread
• Jalapeno Cheese Pull-Apart Bread
• Mini Jalapeno Popper Corn Muffins

Disclosure: Nutritional info is provided as an estimate only and can vary based on brands of products used, measuring techniques, and cooking methods.

Recipe Source: The Pastry Queen

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