Sometimes you just need a pastry for breakfast. Skip the processed bakery section and make your own with these yummy bacon jalapeno jack scones.
Unfamiliar with rapadura sugar? Read this post for tips on natural sugars to use sparingly along with some to always avoid.
Bacon Jalapeno Jack Scones
- 8 tbsp. butter
- 5 slices bacon
- 1 jalapeno pepper
- 3 c sprouted flour
- 2 tbsp. baking powder
- 2 tbsp. rapadura
- 2 tsp. coarse sea salt
- 4 oz pepper jack cheese
- 1/4 tsp. smoked paprika
- 1/4 tsp. black pepper
- 1 c Greek yogurt
- 1 egg
- Make sure your butter is very cold and cut it into half inch cubes. Store in the fridge until you’re ready to use.
- In a large frying pan over medium-heat cook the bacon until brown and crispy. Transfer bacon to a paper towel lined plate and allow it to cool for a few minutes. Once it’s cool enough to handle, crumble or chop into small pieces.
- Wearing gloves to avoid burning, carefully removed seeds from jalapeno and mince.
- In a large bowl combine the sprouted flour, baking powder, rapadura and salt; whisk well to combine. Quickly cut in the butter and cheese; stir in the paprika and pepper. Cover and place bowl in the freezer for 15 minutes.
- While the dough is chilling, preheat the oven to 400F. Line baking sheet with parchment paper and set aside.
- When the flour mixture is cooled, remove from freezer and gently stir the Greek yogurt, chopped bacon, and jalapeno peppers; the dough will be soft, sticky, and irregular.
- Lightly flour your hands, then gather the dough into a ball. Transfer the dough to a well-floured surface and pat the dough out into a large circle approximately 1″ inch thick.
- Use a large knife or pizza cutter to slice the scones into rectangles. Place the scone cut-outs on the prepared baking sheet, leaving a little space in between each one for spreading.
- In a small bowl, beat the egg with a fork. Brush each scone with a little beaten egg.
- Bake the scones for 18- 20 minutes, or until they are lightly golden brown on top. Serve warm.