Buttermilk Bacon Jalapeño Scones are sky high buttery, flakey scones with bacon bits and jalapeño peppers throughout. Eat them with some eggs for breakfast, or as a side dish with chicken, soups, or salads. These scones are so delicious, and are gonna go fast!
I know — I called these scones when I shaped them like biscuits. For whatever reason, I like my scones round. That’s ok isn’t it? As long as they’re buttery and flakey, I figured it’s all good. And just in case it wasn’t, I added bacon and jalapeño for good measure, because those two ingredients always make things better. 🙂
So what’s the difference between a biscuit and a scone? I’ve always wondered, because they’re pretty close in my book. I purchased a book that I can’t live without recently titled The New Food Lover’s Companion, and it defines every single solitary food item you can think of. As a food blogger, I find it a great resource when I wonder about things like this biscuit vs. scone business. I looked it up, and a biscuit here in America is termed as a quick bread that uses leaveners, and are mostly savory, tender, and light. Scones, on the other hand, are mostly savory or sweet, and are usually eaten for breakfast. They also come in triangular, diamond, squares, or round shapes. OK — I’m not crazy for making them round after all. 😉
After that bit of research, I didn’t find out much, except that scones normally aren’t eaten for dinner. 🙂 These are — and they’ll accompany so many dishes so well. Grilled or roasted chicken — check. Soups or salad — double check. Breakfast? Duh, we already went over that. 😉 Have one of these with your omelets or egg scramble and you’ll be good to go until lunchtime.
Now, I haven’t been the biggest scone fan in my lifetime. You can scoff at me, but I’ve just never really had many scones that left a lasting impression. Most were dry and heavy like a brick. If I’d have had these scones a long time ago, I would’ve been an instant fan. These are tender and flakey like a biscuit, but just a bit heavier like a scone. The key to making them really flakey and tender rides on the butter and buttermilk being very cold, and handling the dough as little as possible to keep from overworking the gluten. The less you handle the dough, the happier (and tastier) these scones will be. 🙂
You’ll be happy to know that this dough is done completely in a food processor. I had these whipped up in 15 minutes (minus the bacon frying time). These are super simple!
1. Just give the flour, baking powder, and salt a whir in the food processor, than add the chunks of cold butter. Process until the mixture resembles a coarse meal. Seeing chunks of butter here is a good thing. 🙂
2. Add the buttermilk and pulse until the dough holds together in large clumps.
3. Place the dough into a large bowl.
4. Add the mix-ins. In this case it’s bacon and jalapeño! 🙂
5. Gently squeeze the dough together until it forms a ball. This is basically the kneading process, and this is where you want to work the dough as little as possible. Turn out onto a floured surface, flatten slightly, and sprinkle the top with flour. Roll out to about 1″ thick.
6. Use a biscuit cutter — mine was 2 3/4″, and place on a parchment lined baking sheet. These are now ready to be baked, or frozen for that matter if you decide to do so. I told you this dough was easy, didn’t I? 🙂
It’s nice to know that on any given day, you’re only minutes away from making fresh scones whether you’re serving them for breakfast, brunch, or dinner. These really changed the way I think about scones, and needless to say, now I’m a big fan. 🙂
- 2 cups (10 ounces) unbleached all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 stick (4 ounces) cold unsalted butter, cut into ½" cubes
- ¾ cup (6 ounces) cold buttermilk (I used 2% low fat)
- ⅓ cup cooked, crumbled bacon, about 2-3 slices depending on thickness
- ½ medium jalapeño, seeded and finely chopped, about ¼ cup
- 1 egg yolk, lightly beaten with 1 teaspoon of water (for egg wash)
- Preheat the oven to 425 degrees, and position the oven rack in the center of the oven. Line a baking sheet with parchment paper and set aside.
- Place the flour, baking powder, and salt in the bowl of a food processor. Pulse a few times just to combine. Add the cold butter and pulse about 10 times, or until the butter resembles coarse meal, with chunks of butter still visible. Pour in the buttermilk and pulse another 20 times, or until the dough comes together in large sized clumps.
- Pour the dough into a large bowl and gently squeeze the dough together, just until it comes together in a ball. Be careful not to overwork the dough as it will result in tougher scones. Place the dough on a lightly floured work surface and flatten gently. Sprinkle the top of the dough with flour, and flour your rolling pin. Roll the dough to 1" in thickness. Using a 2¾" round biscuit cutter, cut the scones out and place on the prepared baking sheet 2" apart. Re-roll the remaining dough and cut out more scones until the dough has all been used. You will get about 8 large sized scones. Lightly coat the top of each scone with the egg wash, and bake in the preheated oven for 14-17 minutes, or until the tops are golden brown. Cool on a wire rack for 5 minutes, and serve warm or at room temperature. Enjoy!
Recipe adapted from Cindy Mushet's The Art & Soul of Baking.