Buttermilk Bacon Jalapeño Scones are flaky savory scones with crumbled bacon, jalapeño peppers and the tangy flavor of buttermilk!

Bacon scones in a basket

Savory scones are where it’s at for me.  Of course there’s a time for my strawberry scones, but these Bacon Scones are a favorite of mine.   

They’re buttery and flakey, with the tangy flavor of buttermilk, a little kick of heat from the jalapeño, and bacon just makes everything better.

Bacon scones on a baking sheet

What’s the difference between a biscuit and a scone?    

Here in America, a biscuit is termed as quick bread that uses leaveners, and are mostly savory, tender and light.  See my sweet potato biscuits recipe for all the details! 

Scones, on the other hand, are savory or sweet, and are usually eaten for breakfast.  They also come in triangular, diamond, squares, or round shapes.  

I happen to love the round shape, which explains the appearance of these bacon scones. 🙂

Bacon scones in a basket

How to serve this recipe

Scones typically aren’t eaten for dinner, but these bacon scones change all that.  They’re the perfect accompaniment for any meal, and may be enjoyed a number of ways.

How to make this recipe

These savory scones are tender and flaky 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.  

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).  They’re super simple!

How to make savory bacon scones collage
  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? 🙂

Recipe notes

  • Scones can be frozen after cutting with the biscuit cutter you can bake and enjoy any time!
  • Store bacon scones at room temperature in an air tight container for up to 5 days.
  • Recipe adapted from The Art & Soul of Baking by Cindy Mushet.

More savory recipes you’ll love:

If you make this recipe I’d love to hear from you!  Leave a comment and rating below, or tag me @flavorthemoments on Instagram!

Bacon scones in a basket

Buttermilk Bacon Jalapeño Scones

Bacon Scones are flaky, buttery with the tangy flavor of buttermilk and kick of heat from jalapeño! These savory scones are the perfect accompaniment for soups, chili, roasted meats and are so easy to make!

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  • 2 cups (10 ounces) all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 stick cold unsalted butter cut into 1/2" cubes
  • 3/4 cup cold buttermilk
  • 1/3 cup cooked crumbled bacon, about 2-3 slices depending on thickness
  • 1/2 medium jalapeño seeded and finely chopped, about 1/4 cup
  • 1 large 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 2 3/4″ 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!



Serving: 1scone, Calories: 159kcal, Carbohydrates: 26g, Protein: 6g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Cholesterol: 31mg, Sodium: 289mg, Fiber: 1g, Sugar: 1g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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