Jalapeno Cheddar Bacon Sourdough Scones

Jalapeno Cheddar Bacon Sourdough Scones. These savory sourdough scones were born from the sweetest kind of inspiration—a thoughtful gift from a friend. She sent me a jar of homemade candied jalapeños and casually suggested pairing them with bacon and cheddar, and I knew I had to turn that bold, cozy combo into something special.

The result? Warm, flaky scones with just the right balance of heat, richness, and tang from the sourdough. They’re the kind of bake that fills your kitchen with comfort and makes you want to share a batch with someone you love.

Why I love this recipe

• Moist and flavorful: These scones are incredibly moist and packed with flavor, thanks to the perfect balance of ingredients.

• Make-ahead convenience – The dough can be prepared and refrigerated for up to 24 hours before baking, making it perfect for busy mornings or hosting brunch.

• Sourdough- The addition of sourdough starter adds a pleasant depth and balance to the scones. An older sourdough discard can be used since this is a savory scone.

Tips for success

• Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.

• Refrigerate the dough before baking: For jalapeno cheddar bacon sourdough scones to hold their shape, I recommend refrigerating them for at least 30 minutes to an hour before baking. Alternatively, the dough can be made the evening before and refrigerated overnight.

• Easiest shaping: use a 7 or 8-inch pie pan, and line it with parchment paper or plastic wrap. and mold the disc shape.

• Sourdough discard: To ensure the scones hold their flaky texture use sourdough discard that’s been chilling in the fridge. An older discard can be used since this is a savory recipe.

• Over-mixing: Make sure not to over-mix the dough, this will result in a dry scone.

How to make Jalapeno Cheddar Bacon Sourdough Scones: step-by-step

Ingredients

Dry Ingredients:

• 250 grams all-purpose flour
• 12 grams sugar
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 113 grams unsalted butter (cold and grated)

Wet Ingredients:

• 100 grams cold sourdough discard
• 1 egg
• 60 grams heavy cream

Inclusions:

• 100 grams sharp cheddar cheese, shredded
• 80 grams cooked bacon, chopped
• 40 grams candied jalapenos, chopped & patted dry (fresh jalapenos can be used too)

Equipment

• Mixing bowl
• Measuring spoons/food scale
• Cheese grater
• Baking sheet
• Parchment paper

Instructions

Make the dry mixture

*Tip: place the butter in the freezer for 15-30 minutes before mixing the dough

• Line a baking sheet with parchment paper.

• In a large mixing bowl combine the flour, sugar, salt, baking powder, and baking soda.

• Next, grate the frozen butter into the mixture and use a fork or dough scraper to cut the butter into the flour, resembling coarse crumbs.

• Mix in the inclusions (cheese, bacon, & jalapenos) until evenly distributed in the dry mixture.

Make the wet mixture & combine

• In a separate bowl mix together the cold sourdough discard, egg, and heavy cream.

• Then, add the wet mixture to the dry mixture and mix to combine. Be careful not to overmix here, some dry flour bits are okay. The dough should be stiff and slightly tacky. If the dough does not come together add a little more cream.

Shape the jalapeno, cheddar, bacon sourdough scones

• On a lightly floured surface, pat the dough into a 7-8 inch circle (about 1 inch thick) and cut into 8 wedges.

• Place each wedge on the baking sheet and place it into the refrigerator/freezer for at least 30 minutes to 1 hour. Jalapeno, cheddar, & bacon sourdough scones can be refrigerated overnight and baked in the AM if desired.

Brush, top, & bake

• When ready to bake the jalapeno cheddar bacon sourdough scones preheat the oven to 400 degrees F.

• Brush each scone with heavy cream & top with more cheddar cheese (if desired) bake for 20-25 minutes depending on how crispy you want the edges.

Pro tip: To ensure the scones are fully baked, insert a digital thermometer into the center of one—the internal temperature should read between 200–205°F (93–96°C). This ensures the inside is fully set without overbaking.

• Once out of the oven, let the scones cool for 5–10 minutes before digging in. Top with more jalapenos if desired and enjoy!

• Jalapeno cheddar bacon sourdough scones last 2-3 days in the refrigerator in an airtight container.

More savory sourdough scone recipes

• Everything Bagel Sourdough Scones (with cheese!)
• Sun-Dried Tomato Sourdough Scones
• Italian Herbs and Cheese Sourdough Scones
• Ham Cheese & Chive Sourdough Scones