This had been in the todo list for a while thanks to Gourmet Done Skinny, but I either didn’t have bacon or didn’t want to turn on the oven! We had breakfast for dinner sunday night and ended up with about 4-5 pieces of bacon left over. say what? left over bacon you say?? I know, right? Well my pan for cooking bacon in the oven only holds most of a package of bacon and do 2 people really need a pound of bacon? I mean yes, but i can only keep buying more pants for so long. Anyway – yes, left over bacon was at the ready!
Original recipe said to take a cup of dough at at time, I think splitting into 4 even pieces make the end product more even in size. I was able to get all my scones onto a single sheet and they did not spread or touch. I also used plant butter as that was what was in the fridge!
Jalapeno Bacon Cheddar Mini Scones
Notes
I keep a container of buttermilk powder in the fridge at all times, so it’s easy to get these made when the mood strikes and I have cooked bacon.
Ingredients
- 3 c. all purpose flour plus an extra 1/4 c. for hands and cutting board
- 1 1/2 T. baking powder
- 1 t. Chipotle Seasoning
- 3/4 t. salt
- 1/2 t. black pepper
- 8 T. unsalted butter, cold
- 1/2 c. sharp cheddar, shredded
- 1/2 c. jalapeños, chopped (about 3 jalapeños) (or 1-2 tsp dried jalapenos)
- 4-5 slices cooked and diced
- 2 garlic cloves, minced
- 1 1/2 c. low fat buttermilk, divided (or 1/4 cup plus 2 tbl dried buttermilk power, 1 1/2 cups water)
Instructions
- Preheat oven to 400°.
- Line baking sheet with parchment paper.
- In a large bowl combine: 3 c. flour, baking powder, Chipotle seasoning, salt, and pepper. (if using dry buttermilk add powder here)
- Cut butter into small cubes. Add to flour mixture. Cut in with a fork or pastry blender.
- Add cheese, jalapeños, bacon and garlic. Mix well.
- Add 1 c. buttermilk (water if using powder), lightly fold until most of buttermilk is absorbed. You don’t want to stir hard, just lightly keep folding over, otherwise the scones will be tough.
- Split mixture into 4 even sections.
- Lightly flour your hands and board. Dump 1 section of dough into your hands and make a ball. Lightly press ball down on a floured board until you have a round disc about 5 inches in diameter. Round the edges with your hands.
- Cut the disc into 8 pie shaped pieces.
- Carefully transfer each scone onto a parchment lined baking sheet. Allow a few inches in between scones. Do this for rest of dough.
- Bake at preheated 400° for about 8 minutes. These do not get very brown.
- Allow to cool on baking sheet. Eat some and freeze rest for another time.
Verdict: OMG!
For real, these were amazing! Getting some heat, savory bacon and cheese in each bite made eating just 1 or 2 servings troublesome! I love that there is no rise time, but still feels soft and flakey in your mouth!
If you try this, let me know what you think!
