Karen Gordon: Bacon, cheddar and jalapenos perfect in buttery scones

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Cheddar jalapeno scones, a combination of sharp cheddar, spicy jalapenos, and buttery biscuit, makes for a versatile accompaniment to any meal. They make a fantastic addition to breakfast or brunch, pairs well with soup and salads, and can also be served as a snack or appetizer.

These scones are particularly easy to make from scratch with the use of a food processor. They have an impressive presentation with their golden-brown crust with specks of jalapeno and mounds of melted cheddar cheese.

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They also freeze exceptionally well. Make and freeze these ahead of time. And when needed, simply pop them into a hot oven for a batch of freshly baked scones to be enjoyed at any time.

Bacon Cheddar Jalapeno Scones

2 cups all-purpose flour plus extra for hands and work surface

2 tsp. granulated sugar

2½ tsp. baking powder

½ tsp sea salt

1/8 tsp cayenne pepper

¼ cup cold butter, cubed

1 large egg

½ cup heavy cream

1 cup sharp cheddar cheese, shredded

8 rashes precooked bacon, roughly chopped

1-2 jalapeño, diced with stems and seeds removed

For garnish

2 tbsp. cream for brushing on scones

½ jalapeno, thinly sliced

coarse sea salt

Instructions

In a food processor, pulse flour, sugar, baking powder, salt, and cayenne pepper to combine.

Add cold, cubed butter and continue pulsing until the mixture resembles pea-size crumbs.

In a separate spouted measuring cup, whisk egg and ½ cup cream until well mixed. Lift the lid of the food processor and drizzle the egg and cream mixture over the flour mixture. Replace lid and turn on food processor. Mix until dough starts to clump together.

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Transfer dough onto a well-floured surface. Add shredded cheese, bacon, and diced jalapeño pepper. With floured hands, light knead mixture until it comes together and forms a loose ball.

Lightly press the dough down to form a disc, measuring approximately 8 inches in diameter. Using a sharp knife cut the disc into 8 wedges.

Line a freezer-safe tray with parchment paper. Gently lift and transfer the wedges into the tray. Brush each scone with the extra cream and top with slices of jalapeno peppers and a light sprinkling of sea salt.

Transfer the tray into the freezer and freeze for 30 minutes before baking. If making ahead, freezing dough until firm. Then wrap each wedge individually in plastic wrap and freeze until needed.

To bake, preheat oven to 400 F. Line a large baking sheet with parchment paper. Remove scones from freezer. No need to thaw. Place wedges 3 inches apart on prepared baking sheet.

Bake for 22-25 minutes until golden brown around the edges. Scones will spread when they bake. Remove from the oven. To obtain that perfect scone wedge, while scones are still hot, use two metal spatulas and gently push scones together to reshape scones into wedges. Allow scones to cool slightly on baking tray before transferring them onto a cooling rack to finish cooling. Enjoy.

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