Bacon, Jalapeño & Cheddar Scones

img_5594Jalapeños and cheese is a winner. Bacon and cheese is the ultimate.

Bacon, cheese AND jalapeños is end game.

img_5527I began by cooking my rashers of bacon for 15mins in an oven at 200°C. I then blitzed this up in a food processer to small pieces

img_5530For the scone dough I mixed the plain flour, bicarb, baking powder and salt in a large bowl.

img_5531I then added my cold cubed butter and rubbed the cubes with my fingertips into the dry ingredients till it formed a coarse breadcrumb texture. Let me tell you this isn’t the best thing to do with a recently healed sprained wrist! My mum may have stepped in, because mums.

img_5533img_5539In a separate bowl I beat together the eggs and buttermilk till combined.

img_5543I also finely chopped some pickled jalapeños. You can use fresh jalapeños, but I feel the stuff in jars have more heat…and that’s how I like em! 😉

img_5544I added the bacon crumb, jalapeños and grated mature cheddar to my dry ingredients and mixed to distribute.

img_5546I then made a well in the centre and poured in the wet ingredients.

img_5548This came together as a sticky dough, so I turned it out onto a lightly floured surface and generously dusted the top with flour also.

I rolled out the dough to about 2cm thickness then cut out rounds with a floured cutter.

I placed the scones onto a lined baking tray, brushed the tops with beaten egg, then baked for 15 minutes at 200°C until risen and golden brown on top.

Bacon, Jalapeño & Cheddar Scones
Author: Acorns & Custard
Serves: 24
Ingredients
  • 700g plain flour
  • 2tsp bicarbonate of soda
  • 2tbsp baking powder
  • 2tsp salt
  • 225g unsalted butter, cold and cubed
  • 280ml buttermilk
  • 4 large eggs, plus 1 for egg wash
  • 8 rashers of streaky bacon
  • 100g pickled jalapeños, finely chopped
  • 200g mature cheddar, grated
Instructions
  1. Preheat oven to 200°C.
  2. Lay the rashers of bacon on a lined tray and cook in the oven for 15mins until crispy.
  3. Place the flour, bicarb, baking powder and salt into a large bowl.
  4. Rub in the cold butter till you get a breadcrumb texture.
  5. Blitz up the bacon into a fine crumb. Add this, the chopped jalapeños and the grated cheddar to the dry ingredients.
  6. In a separate bowl beat together the eggs and buttermilk. Pour into the dry ingredients and bring together with your hands till just combined to a soft, slightly wet dough.
  7. Tip out onto a lightly floured surface and knead with floured hands for a couple minutes till smooth.
  8. Roll out to 2cm thick and cut out rounds with a cutter.
  9. Place on a lined baking tray and brush the tops with beaten egg.
  10. Bake for 15minutes until risen and golden brown on top.

 

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