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!
Ingredients
- 2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp garlic powder (salt-free)
- 1/2 tsp onion powder (salt-free)
- 1 tsp baking powder
- 4 Tbsp cold salted stick butter
- 4 oz plain unsweetened cream cheese
- 5 slices bacon, cooked (chopped into pieces, about 1/2 cup) (I like uncured)
- 2 jalapeños (diced into small chunks, about 1/2 cup)
- 1 cup shredded cheddar cheese
- 1/2 cup sourdough discard
- 3/4 cup milk
Instructions
Prep
- Preheat oven to 400°F and line a 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 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)
Shape 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.
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!
Notes
Please see blog post for all kinds of helpful tips and storage information.
Storing Instructions
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 Instructions
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.
Sourdough Baking Disclaimer
I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency.No matter how you feed your starter just ensure it's a thick consistency when you use it for my recipes even if you're using discard.
Did you make this recipe?
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This recipe was developed from scratch in my kitchen by me, Molly LaFontaine, and tested many times to ensure success. Just like all of my recipes on Plum Branch Home. They're created with purpose, cherished in our own home, and developed with my experiences, trial and error, and skills. NEVER AI (artificial intelligence).