Introducing our Bacon, Jalapeño, and Cheddar Sourdough Scones, a savory delight that elevates the traditional scone experience. Infused with the distinct tanginess of sourdough starter, these scones are generously studded with savory bacon, spicy jalapeños, and sharp cheddar cheese. The result is a flavorful ensemble that strikes the perfect balance between smokiness, heat, and richness. Each bite reveals a harmony of textures, from the flaky layers of the scone to the crispy bacon bits and gooey cheddar. Perfect for breakfast, brunch, or as a savory snack, these scones offer a savory twist that's sure to tantalize the taste buds. Indulge in the bold and delicious combination of Bacon, Jalapeño, and Cheddar Sourdough Scones for a savory culinary experience that stands out with every bite.

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Ingredients

Dry

359g Flour

142g Cold Butter

4tsp Baking Powder

3g Baking Soda

3g Salt

144g Chopped Bacon

94g Diced Jalapeño

156g Grated Cheddar

Wet

155g Sourdough Discard

1 Egg

56g Heavy Cream

106g Honey

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Instructions

1. In a medium bowl, combine the wet ingredients; Sourdough discard, egg, heavy cream, and honey. Set the bowl aside to allow to come to room temp.

2. In a separate large bowl, start by combining flour, baking powder, baking soda and salt.

3. Next you will work the butter into the dry ingredients until you have a sandy constancy and for this you can use a pastry blender or a food processor. Keep in mind there will be varying sizes of butter, just make sure they are not larger than a small pea.

• Pastry blender method make sure your butter I very cold, but not frozen butter as it will be easier to work with. 
• Food processor method be sure it is frozen as the the blending in the food processor warms it up. You should only need to pulse the food processor for about 5-8 full second presses. 

4. Add in the bacon, jalapeño, & cheddar and coat with flour butter mixture.

5. Make several dips/craters in your dry mix and begin to fold the wet ingredients in. Take your time as you do not want to overwork the dough. You should not a firm dough forming without being overly sticky or have the butter melting.

6. Once combined, roll into a ball place in the bowl and cover. Placing it in the fridge to ferment for at minimum 45 mins. For a more tangy flavor you can leave to ferment for up to 3 days.

7. When ready to bake, preheat the oven to 375°.

8. On a clean, lightly floured surface, roll the dough out into a circle about 9” in diameter. Cut the circle into 8 equal parts.

9. Place on a prepared baking sheet lined with parchment paper about 1-2” apart.

10. Bake for about 25 minutes or until golden brown.