Sourdough Jalapeno Popper Scones

My sourdough jalapeno popper scones are full of cheese, jalapenos, bacon, cream cheese, and spices. They really do taste like a jalapeno popper! You can serve them for almost any occasion, including breakfast. After enjoying my mother-in-law’s jalapeno poppers over the years, I knew I needed to turn them into a scone flavor!

I hope you love them as much as we do! This recipe includes a video tutorial so you can make it alongside me, step-by-step!

This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!

If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.

If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!

Inspiration Behind My Sourdough Jalapeno Popper Scone Recipe

During late summer, early fall, my mother-in-law makes jalapeno poppers with the peppers harvested from her garden. They are delicious! Over the years, I’ve fallen in love with these little treats more and more. What’s not to love? Bacon, cheese, cream cheese, jalapenos  — I mean, those are some of the best flavors!

So last fall I decided to turn those delicious snacks into a fun sourdough scone. That’s kind of my thing; I absolutely love turning different foods into scones! I hope you love this recipe as much as we do!

What is a Jalapeno Popper Scone?

Think of a jalapeno popper: a jalapeno stuffed with cheese, cream cheese, bacon, and spices. Then think of a sourdough scone: flaky dough with a slight sourdough tang. When you combine the two, you get jalapeno popper flavor and a flaky scone texture. What’s not to love?! P.S. They aren’t spicy, so if you’re not into that kind of food, no worries here!

Why You’ll Love My Easy Jalapeno Popper Scones

• Simple to Make: If you think scones are hard, you’ve got to try this recipe!
• Sourdough Benefits: You get fermentation benefits by making them with sourdough!
• Wholesome Ingredients: Each ingredient is wholesome and simple.
• Perfect for Many Occasions: Serve these during football season, family gatherings, and even during the holidays.
• Great for Brunch: They make a delicious breakfast or brunch item.
• Pairs Perfectly: You can pair them with scrambled eggs, and you’ve got a full meal!

Why Make Scones with Sourdough

When you make scones with sourdough, you get fermentation benefits from the sourdough starter’s cultures. If you cold ferment the dough in the fridge for 12-24 hours before baking, those cultures ferment the other ingredients. This long fermentation is optional but adds even more fermentation benefits!

Molly’s Tips for Making Jalapeno Popper Scones

• Avoid over-working/over-mixing the dough.
• Freeze scones for 10 minutes before baking for best results. Don’t skip this step.
• You can use either sourdough discard or fed starter for this recipe (both turn out great).
• When cutting the butter into the dry ingredients use a cheese grater instead to make the process easier.
• Make sure you wash your hands with soap and water after handling jalapenos to prevent hot pepper hands. More tips below!

Tips to Prevent Jalapeno Hands

Any time you’re using jalapenos, you’ll want to be careful with how you handle the peppers. Trust me, I’ve learned my lesson quite a few times! When jalapenos touch the skin, they can cause a burning sensation. This can be mild or highly unpleasant (I’ve been there – haha!).

It’s caused by the capsaicin compound found in hot peppers. Maybe you have tough skin, but if you’re not willing to find out, here are a few ways to safely handle hot peppers:

• Use nontoxic kitchen gloves.
• Hold the stem and grate the jalapeno with a cheese grater. I like to freeze mine before doing this to help firm them up.
• Use a kitchen towel to protect your hand when cutting up the peppers. 

Ingredients You’ll Need (with notes)

Note: Please see the recipe card at the bottom of this blog post for measurements.

• all-purpose flour: this is a great base for scones
• salt: I like to use sea salt
• garlic powder: make sure it’s salt-free
• onion powder: make sure it’s salt-free
• baking powder: this helps them rise in the oven, I like using an aluminum-free version
• salted stick butter: make sure it’s cold
• plain unsweetened cream cheese: this adds to the authentic jalapeno popper flavor
• cooked bacon: you can use any kind you like
• jalapeños: I recommend using medium sized
• shredded cheddar cheese: I recommend mild cheddar for this recipe
• sourdough discard: aka unfed starter, although fed will work just fine
• milk: I like to use whole milk but you can use any

Helpful Kitchen Tools for this Recipe

This section contains Amazon affiliate links to items I use and love for this recipe.

• Glass Mixing Bowl
• Box Grater
• Dough Whisk (my second favorite tool!)
• Sheet Pan
• Unbleached Parchment Paper
• Bench Scraper (my favorite scone making tool!)

How to Make Sourdough Jalapeno Popper Scones

Note: Please see the recipe card at the bottom of this blog post for the full written recipe.

Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.

If you haven’t yet, cook bacon and chop it into small pieces. Dice jalapenos into small chunks. Set both aside.

Make the Sourdough Scone Dough

Add flour, salt, garlic powder, onion powder, and baking powder in a large mixing bowl. Stir to combine.

Grate butter using the large-holed side of a cheese grater to grate it into flour mixture. Or use a fork to cut butter into flour mixture until pea-sized pebbles form. Stir butter pieces to distribute evenly into dry mixture.

Use your fingers to pull cream cheese block into small chunks and place into the bowl with dry ingredients. Stir to evenly distribute chunks.

Add in chopped bacon, diced jalapenos, and shredded cheese. Stir to incorporate ingredients evenly throughout the dry mixture.

Add sourdough discard and milk. Stir to combine. Then use your hand to bring the mixture into a solid dough. (It’s normal to have some dry ingredients not incorporated yet).

How to Shape Sourdough Scones

Turn dough out onto the counter. No flour needed yet.

Use your hands to lightly knead the dough until all excess dry ingredients are combined, about 10 seconds.

OPTIONAL – At this point you can either continue the recipe or place the dough back in the mixing bowl, cover it, and into the fridge for 12-24 hours to long ferment for more fermentation benefits.

Lightly dust counter with flour and dough. Shape dough into a 2-inch high, 6-inch diameter circle.

Take a knife or bench scraper and cut dough into 8 pieces, like a pie.

Place scones on the prepared baking sheet one by one, about 2 inches apart.

Video Tutorial

Finally, a Quick Freeze & Bake

Place scones on the sheet pan in the freezer for 10 minutes (not the fridge) before baking.

Bake for 20-22 minutes. The bottom of the scones should be golden brown. Enjoy!

Best Way to Serve Jalapeno Scones

You can serve jalapeno popper scones for just about any occasion! Here are a few ideas:

• breakfast and brunch
• lunch
• a supper side
• appetizer
• finger food for a gathering
• snack food
• take them to a potluck
• serve them at a party or celebration
• take them to a BBQ

How to Store Sourdough Jalapeno Popper Scones

Store leftover scones in the fridge for 3-4 days in an airtight container. I don’t recommend storing them at room temperature due to the bacon and cream cheese. 

Freezing Sourdough Scones

You can freeze these scones (baked or unbaked) in a freezer-safe container or bag for up to 3 months. Thaw baked scones in the fridge overnight or on the counter for a few hours when you’re ready to enjoy. For unbaked scones, bake from frozen. No need to thaw; just add a few minutes to the timer.

Best Way to Reheat Sourdough Scones

The best way to reheat scones is in the oven, or you can use a toaster oven. Preheat the oven to 350 degrees. Place scones on a baking sheet and warm for 8-10 minutes or until they’re a desired temperature and have a flaky texture.

More Easy Sourdough Scone Recipes To Try:

If you’re looking for more easy and fun sourdough scones, try a few of these:

• Sourdough Derby Pie Scones (chocolate chip walnut scones)
• Sourdough Jalapeno Cheddar Scones
• Sourdough Orange Scones with Orange Glaze
• Sourdough Cheese Scones
• Sourdough Scotcheroo Scones (chocolate, peanut, butterscotch)
• Sourdough Espresso Chocolate Chip Scones

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