Purple Basil Scones w/ Cheddar & Candied Jalapeño Bacon Recipe

Yield: 8 large scones
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Purple Basil Scones w/ Cheddar & Candied Jalapeno Bacon

Purple Basil Scones w/ Cheddar & Candied Jalapeno Bacon

These delicious savory scones will satisfy your craving for brunch flavors in a bite!
Prep time: 15 MCook time: 45 MTotal time: 60 M

Ingredients:

Candied Jalapeño Bacon
  • ¼ cup packed brown sugar
  • 1 Jalapeño, sliced
  • ½ tablespoon water
  • 8 ounces center-cut bacon
Scones
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup butter, frozen and shredded
  • ½ cup buttermilk
  • 1 egg
  • ½ cup packed purple basil, roughly chopped
  • 1 cup cheddar, shredded

Instructions:

Candied Jalapeño Bacon
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a small saucepan add the brown sugar, jalapeños, and water. Simmer over low heat until all the sugar has dissolved. Take off heat and pick out jalapeños so that you are left with the syrup. Set aside.
  3. Place bacon slices on oven-safe wire rack and line a backing sheet with parchment paper. Put the baking sheet under the wire rack lined with bacon. Bake for 15-20 minutes. Take out of oven and brush bacon with jalapeño infused syrup. Place back in oven and bake for another 3-5 minutes, until crispy. Remove from oven and let bacon cool. Once cooled chop up bacon into bits and set aside.
Scones
  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a large bowl combine flour, sugar, baking powder, and salt. Whisk until combined. Add in shredded butter and cut into dry ingredients with pastry cutter or use fingers and mix together until flour is crumbly. Add the bacon bits, purple basil, and cheddar.
  3. In a medium bowl whisk the buttermilk and egg together. Add liquid mixture into flour mixture and stir until combined, do not overmix dough. 
  4. Turn dough out onto a floured surface and shape it into a ¾-inch thick circle. Cut the dough into eight even wedges. Carefully separate wedges and place wedges two inches apart onto a baking sheet. Bake for about 15 minutes, or until golden brown. Remove from oven and let cool on cooling rack. Serve warm and enjoy!

Notes:

• Freeze stick of butter overnight and shred when frozen. Place shredded butter back in freezer until ready to use. • Make sure all wet ingredients are cold. • If you want scones to be spicier add some diced jalapeños to dough. • The recipe yields eight large wedges, if you would like smaller scones divide the dough in half and make two ¾-inch thick circles and cut each circle into six even wedges. This will make 12 wedges total.

Calories

330

Fat (grams)

20

Sat. Fat (grams)

9

Carbs (grams)

26

Fiber (grams)

1

Net carbs

25

Sugar (grams)

9

Protein (grams)

12

Sodium (milligrams)

710

Cholesterol (grams)

0.065
Nutrition Facts for 1 large scone.
Recipe developed by Julie Kim ©2020 Live Local Organic - All rights reserved
Created using The Recipes Generator