Scones don’t have to just be a dessert food. Scone dough is perfectly suited to add savory ingredients and served for breakfast or brunch. Or as an accompaniment to soup, stew, or chili for dinner. These scones are stuffed full of bacon, green onions, gruyere and Parmesan cheeses, and chopped jalapenos.
I only used one jalapeño this time, which was hardly noticeable. Next time I will use 2-3. Heat levels of jalapeños vary widely, however, so it is wise to taste a small piece before committing to adding 3 full jalapeños.
You can eat these plain, slathered with butter or Clotted Cream, or topped with jam. I served them with a homemade sweet & spicy Mango Jalapeño Jam.
To form the scones, transfer your dough to a well-floured surface and use your hands to shape dough into an 8” round disc about 3/4-inch thick.
Use a sharp knife to cut into 8 wedges. This recipe makes 16 scones. Don’t make one large circle and cut into 16 pieces. Instead, divide dough in half and make 8 from each round.
An important factor in getting light, airy scones is not working the dough more than necessary. An easy and effective way to cut your butter into the dry ingredients is to use a cheese grater to shred frozen butter into your dry ingredients and then mix only briefly. You want there to still be strands of visible butter. That is what will create the air pockets and layers in your scones.
Tip for adding butter: This recipe calls for 8 Tbs (1 stick) of butter. Freeze TWO sticks, then take a pen and mark around the 4 Tbs line on each stick. (It is hard to grate slippery butter all the way down to the end of the stick without grating your fingers ) Fold back the paper on the sticks of butter to the line you’ve drawn. Holding the paper-covered end of the butter, grate the butter directly into your dry ingredients (briefly stir occasionally so that you don’t have a big pile of butter in one spot). Stop grating when you get to the line where you’ve folded back your butter paper. I usually use the larger of the two grating hole sizes on the grater.
You can also grate butter that is just refrigerated, not frozen, but it will hold it’s consistency longer if you freeze it for about 30 minutes first.
RECIPE:
Bacon Jalapeño Scones
2 ½ cups flour
2 Tbs sugar
1 Tbs baking powder
1 tsp coarse kosher salt
½ cup unsalted butter (freeze TWO sticks for 30 mins for easier grating)
2/3 cup buttermilk
2 eggs, beaten lightly
½ cup chopped crisply-cooked bacon
¼ cup chopped green onion
2-3 jalapeños, seeded and finely chopped
2/3 cup grated Gruyere or Swiss cheese
¼ cup grated fresh Parmesan
Egg wash: 1 egg, beaten + 2 Tbs heavy cream
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut the butter into the flour mixture to form coarse crumbs. Tip for adding butter: Freeze TWO sticks of butter, then take a pen and mark around the 4 Tbs line on each stick. (It is hard to grate slippery butter all the way down to the end of the stick without grating your fingers ) Fold back the paper on the sticks of butter to the line you’ve drawn. Holding the paper-covered end of the butter, grate the butter directly into your dry ingredients (briefly stir occasionally so that you don’t have a big pile of butter in one spot). Stop grating when you get to the line where you’ve folded back your butter paper. I usually use the larger of the two grating hole sizes on the grater.
Mix together the buttermilk and the beaten eggs. Make a well in the center of the flour mixture and stir in milk just until moistened.
In a small bowl, stir together the cooked bacon, green onions, jalapeños, and grated cheeses. Mix gently into the scone dough.
On a floured surface, knead dough lightly until evenly mixed. Divide the dough in half. Pat each dough half into an 8-inch round about 3/4 inch thick. Cut each circle into 8 wedges.
Line baking sheets with parchment or silicone mats. Place dough wedges on prepared sheets and place in freezer for 30 minutes to chill.
Preheat oven to 400°F. Remove scones from freezer and brush lightly with egg wash. Bake for 16-18 minutes, or until golden brown. Cool on a wire rack.
Serve plain or with butter, Clotted Cream, or Mango Jalapeño Jam.
Yield: 16 scones
.
**TO FREEZE SCONES TO SERVE AT A LATER TIME:
Scones can be frozen either before or after baking.
To freeze before baking: Prepare scone dough. Cut scones and place on a baking sheet lined with foil or parchment paper. DO NOT brush with egg wash. Freeze until firm. Place into Ziploc bag or freezer container and store in freezer. Place frozen scones on a baking sheet lined with parchment paper or silicone mat. Let sit at room temperature for 30 minutes. Brush tops of scones with egg wash. Bake at 400°F for 18-20 minutes.
To freeze after baking: Prepare and bake scones. Cool completely and place on a baking sheet lined with foil or parchment paper. Freeze until firm. Place into Ziploc bag or freezer container and store in freezer. Place frozen scones on a baking sheet lined with parchment paper or silicone mat. Let sit at room temperature for 30 minutes. Bake at 300°F for 10-12 minutes.
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