Buttermilk Bacon Jalapeño Scones
Buttermilk Bacon Jalapeño Scones are flaky savory scones with crumbled bacon, jalapeño peppers and the tangy flavor of buttermilk!
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.
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. 🙂
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.
- They’re great for breakfast alongside crustless broccoli quiche and spinach feta frittata.
- Enjoy a bacon scone for lunch with a light, healthy salad like butter lettuce salad or massaged kale salad.
- Serve with a cozy bowl of butternut squash soup or hearty white bean turkey chili.
- Enjoy for dinner alongside spatchcock chicken or oven baked pork chops.
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!
- 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. 🙂
- Add the buttermilk and pulse until the dough holds together in large clumps.
- Place the dough into a large bowl.
- Add the mix-ins. In this case it’s bacon and jalapeño! 🙂
- 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.
- 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:
- Bacon and egg cups
- Jalapeño poppers from The Recipe Critic
- Stuffed jalapeños
If you make this recipe I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on Instagram!
Buttermilk Bacon Jalapeño Scones
Ingredients
- 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)
Instructions
- 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!
Notes
- Scones can be frozen after cutting with the biscuit cutter you can bake and enjoy any time!
- Recipe adapted from Cindy Mushet’s The Art & Soul of Baking.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
37 Comments on “Buttermilk Bacon Jalapeño Scones”
Love savory scones! The bacon jalapeno combination sounds incredible. Pinned! Hope you are having a great week, Marcie 🙂
Thank you, Ashley, and I appreciate the pin! 🙂
Really delicious and easy to make. I used Serrano pepper and my scones did not have much of a kick to them. Really delicious though and really easy!
I’m really glad you enjoyed the scones Miles, and thank you for your feedback!
I’m glad I’m not the only person who makes their scones round! I always cut mine out with cute cookie cutters even though that’s not “traditional”. Either way, definitely making these over the weekend. They look delicious! And, I mean, bacon. You can’t ever go wrong with bacon!
Here’s to round scones — I’m glad we agree on that! 🙂 You certainly can never go wrong with bacon, either. haha I hope you enjoy them this weekend and have a great day! 🙂
There must be something in the water with the bacon and jalapeno kick everyone’s on lately, including me! It’s a mouthwatering combo for sure, and in these biscuits, totally irresistible! They look great, Marcie.
You’re right — it is mouthwatering! Even my kids didn’t complain about the jalapeños, which really surprised me. 🙂 Thanks, Georgia!
These scones look absolutely fantastic!!! You are the scone master!
You’re too kind, Jocelyn — thanks! 🙂
haha I also prefer my scones round! I also find that they photograph easier that way (instead of the triangles) … which let’s be honest is usually the primary factor for me shaping them round : ) I love a good scone and this savory one sounds so so good! My husband in particular would love these – bacon and jalapeno – two of his favorites.
Thanks, Ashley! It is easier to photograph them round for sure, and I think they’re more fun to eat when they’re round, too. Call me crazy. Maybe it’s because all the bad ones I had were triangular. haha
These look really delicious!! I love the infusion of buttermilk and savory and spicy flavors!! I’ll eat this for breakfast or dinner. Win win!
There is something about the round shape that gets me, especially sweet ones with glaze running over the sides. 🙂 Thank you, Stacy, and have a great week!
Yes, these scones are quite large, so mini ones would be great with tea! The scones I’ve tried just weren’t flakey and light, so it could be the preparation or the proportion of butter/liquid to dry ingredients could be off — I’ll never know since I had them at coffee shops or restaurants and never saw the recipes. Healthy ones are always more dense, too! I think this batch would still be great in triangular shapes because I’m telling you, they’re so tender. I’ll have to make them again to find out. 🙂 Thanks Carole!
I’m glad I’m not the only one! haha 🙂
I bet these would be great for fried egg sandwiches! Mmm, a runny egg over a bacon jalapeno scone? That’s a great way to start or end the day cause I’ll eat anything that could be considered breakfast any time of the day.
Great recipe, Marcie! Pinned!
Oh yeah, an egg would be terrific! I love breakfast any time of day, too, Julie! Thanks for the pin. 🙂
I make my scones in a round shape, too. These sound awesome, and I would want them for breakfast, lunch, or dinner!
I’m finding out a lot of people like they’re scones round…perfect! Thanks, Bianca! 🙂
I’ve made sweet scones lots of times, but never savory scones. Love the combination of bacon and jalapenos!
These really do taste more on the biscuit side, but it was a scone recipe! It really didn’t matter to me because they were good. 🙂 Thanks, Christin!
I just love how savory these scones are Marcie! They look incredible! Pinned!
Thank you, Trish! 🙂
Bacon can do no wrong. 🙂 Thanks, Mary Frances!
These scones look so delicious, I love bacon & jalapeno! Pinned 🙂
Thank you, Jenn! This savory scone certainly rivals the sweet ones. 🙂
Marcie, I am wanting to dunk one of these in a big bowl of soup right now! Absolutely amazing!
Thank you, Gloria! I want them to accompany soup or chili next time for sure!
I’m glad I’m not the only one that wasn’t clear about the difference, and that book is fabulous. I refer to it almost every single day, and sometimes multiple times. The jalapeño spiced these up just a bit, which I loved, while they were still mellow enough for the kids. Have a great weekend, Jamie! 🙂
Oh boy, these savory scones would go fast in my house! My kids would devour them in no time! 🙂 Pinned!
They went fast here, too! haha Thanks, Jocelyn! 🙂
Thank you, Cindy, and have yourself a great rest of the week! 🙂
I love the sound of these savory scones Marcie! I think the round scones are prettier too and these look so buttery and flaky and the bacon jalapeno combination sounds incredible! Pinning 🙂
Round scones do look prettier, right? 🙂 Thanks, Kelly, and hope all is well!
I’d call these biscuits. They were pretty good. I added 1/4 cup of shredded cheese, and sauteed the jalapenos in the bacon fat. It’s likely a personal preference, but I wanted more flavor, I thought these were a little bland. I’d up the bacon content, and add more salt and pepper, and probably throw in some minced red onion. I’ll make them again, I just want more of a kick.
Thank you for your feedback, Margaret — I appreciate it! Your suggestions sound great, and I will keep them in mind next time I make them. 🙂