Bacon Pepper Jack Jalapeño Scones Recipe

Scones are such an underappreciated breakfast option. First of all, they’re incredibly satisfying. Especially these scones, which are stuffed with crunchy maple bacon, spicy pepper jack cheese and savory Litehouse® Freeze Dried Jalapeños and Garlic. Plus, you can easily take them on the go. I’ll take a buttery, flavorful scone over a bagel on my way out the door any day.

Flakey buttery Bacon Pepper Jack Jalapeno Scones

We brought the savory and sweet flavors to these hearty breakfast treats. It all starts with crispy crumbled maple bacon, which is never a bad idea for breakfast. And though we only call for about half of a package of bacon for this recipe, you’ll probably need to cook it all up if anyone catches a whiff of your kitchen and follows that signature scent.

We built on the sweet and salty combo from maple bacon with GloryBee® Artisan Fermented Honey. Not nearly as sweet as conventional honey, this unique product is closer to a vinegar in consistency. Its runniness makes it much easier to whisk into your wet ingredients for this recipe, which is a plus. And its unique tangy, but honeyed, taste adds the perfect note of sweetness without taking these scones into dessert territory.

Bacon Pepper Jack Jalapeno Scones ingredients

Of course, Litehouse® Freeze Dried spices and pepper jack cheese also help keep these buttery jalapeño pepper jack scones far from anything like a conventional pastry or dessert. Litehouse® Freeze Dried Jalapeños make the perfect addition to these scones. They add spice and that signature jalapeño tang without weighing down the dough or adding too much liquid, as you’d get from a fresh pepper. And the same goes for Litehouse® Freeze Dried Garlic. By adding the lighter, freeze dried herb, we get a subtle garlic flavor throughout each scone, rather than the harsh bite of raw garlic.

Adding Litehouse Freeze Dried Jalapenos to Bacon Pepper Jack Jalapeno Scones

And last but definitely not least, pepper jack cheese adds a second note of spice along with a ton of savory flavor, not to mention gooey melted cheese. The pepper jack also helps these scones brown nicely in the oven. Warning: once they’re baking, you may have trouble keeping friends and family out of the kitchen when the smells of crispy bacon, melting pepper jack and sweet honey spread throughout your home.

Pepper Jack Bacon Jalapeño Scones Recipe

Serves 8 Scones | Finish in 30 minutes
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These warming scones hit all the right notes. They’re golden brown with a buttery and flaky crumb, made with Bob’s Red Mill® Organic All-Purpose Flour. Crispy maple bacon adds savory flavor to complement just-sweet-enough GloryBee® Artisan Fermented Honey. A note of spice from Litehouse® Freeze-Dried Jalapeños and Garlic, plus melty pepper jack cheese brings each bite together into the perfect on-the-go breakfast treat.

Ingredients

  • 2 cups Bob’s Red Mill® Organic All-Purpose Flour
  • 2 tablespoons Litehouse® Freeze Dried Jalapeños
  • 2 tablespoons Litehouse® Freeze Dried Garlic
  • ¾ teaspoon salt
  • 1 tablespoon baking powder
  • 2 tablespoons GloryBee® Artisan Fermented Honey 
  • ½ cup + 2 tbsp buttermilk or heavy cream, plus extra for brushing on top
  • 1 egg
  • ½ lb cooked maple bacon, about 4 slices, cut or crumbled into small pieces
  • 1 cup grated pepper jack cheese 
  • ½ cup cold butter, cut into small pieces
  • Flaky salt for topping

Directions

  1. Preheat oven to 400F. Lightly grease a baking sheet, or cover with parchment paper.
  2. Combine flour, Freeze Dried Jalapeños, Freeze Dried Garlic, salt and baking powder in a medium bowl.
  3. In a separate bowl, whisk together fermented honey, buttermilk or cream and the egg. 
  4. Add the wet ingredient mixture, crumbled bacon, and cheese to the flour mixture. Mix gently with a spoon to moisten the dough. 
  5. Add the cold butter pieces to the flour mixture. Using your hands, an electric mixer or a pastry cutter, work the butter into the flour. The dough should be soft and crumbly, with different sized pieces of butter. If it remains too dry, add more buttermilk or cream, 1 tablespoon at a time, until it comes together into a ball. 
  6. Transfer the dough ball to the prepared baking sheet and press it into a round disk, ¾ of an inch thick. 
  7. Slice the dough into 8 wedges. Separate the wedges slightly on the baking sheet. Brush with cream or buttermilk, and sprinkle each with a pinch of flaky salt. 
  8. Bake for 18-22 minutes, until golden brown. Let cool on the baking sheet and enjoy warm or refrigerate in an airtight container. Reheat to serve!

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