Homemade Jalapeño Bacon Cheddar Mini Scones in a wooden bowl with a towel and jalapeños

Homemade Jalapeño Bacon Cheddar Mini Scones

  • myWW Points:3 Smart Points per scone for all plans
  • Author: Gourmet Done Skinny
  • Prep Time: 15 min
  • Cook Time: 8 min
  • Total Time: 23 minutes
  • Yield: 35 mini scones 1x
  • Category: Bread
  • Method: Bake


Delicious homemade Jalapeño Bacon Cheddar Mini Scones go great with salad, chili or soup. Make them now, eat a few and freeze the rest for later.



  • 3 c. all purpose flour (or if you have self-rising flour use that and skip the baking powder and salt) plus an extra 1/4 c. for hands and cutting board
  • 1 1/2 T. baking powder
  • 1 t. Chipotle Seasoning
  • 3/4 t. salt
  • 1/2 t. black pepper
  • 8 T. unsalted butter, cold
  • 1/2 c. sharp cheddar, shredded
  • 1/2 c. jalapeños, chopped (about 3 jalapeños)
  • 12 T. crumbled bacon (I like to use the Costco Kirkland bacon crumbles)
  • 2 garlic cloves, minced
  • 1 1/2 c. low fat buttermilk, divided


  1. Preheat oven to 400°.
  2. Line baking sheets with parchment paper.
  3. In a large bowl combine: 3 c. flour (lightly spoon flour into dry measuring cup, do not pack), baking powder, Chipotle seasoning, salt, and pepper.
  4. Cut butter into small cubes.  Add to flour mixture. Cut in with a fork or pastry blender.
  5. Add cheese, jalapeños, bacon and garlic.  Mix well.
  6. Add 1 c. buttermilk, lightly fold until most of buttermilk is absorbed. You don’t want to stir hard, just lightly keep folding over, otherwise the scones will be tough.
  7. Scoop off about 1 c. dough-the part that is well moistened. I actually place the moistened dough in a dry measuring cup.  Lightly flour your hands and board. Dump the 1 c. of dough into your hands and make a ball. You will probably have to push the dough together to keep it from falling apart. Lightly press ball down on a floured board until you have a round disc about 5 inches in diameter.  Round the edges with your hands. Cut the disc into 8 pie shaped pieces.
  8. Carefully transfer each scone onto a parchment lined baking sheet. Allow a few inches in between scones. Do this for rest of dough adding the remaining 1/2 c. buttermilk to  moisten the flour mixture at the bottom of bowl. See note at bottom.
  9. Bake at preheated 400° for about 8 minutes. These do not get very brown.
  10. Allow to cool on baking sheet. Eat some and freeze rest for another time.


I have found it better to add the buttermilk in parts as you go. I first add 1 c. of buttermilk then scoop out the moistened part and make a few scones. Then I go back, add a little more buttermilk and scoop out the rest. If you add all of the buttermilk at once, the top will be sticky and the bottom part of the mixture will be dry. If you try and mix it all together it will be a big mess and your scones will be tough. Use the 1 c. dry measuring cup to measure your dough, that way your scones will all be an even size. You will probably have to “free form,” the last bits of dough into scones. If you need to add a just a bit more buttermilk, go ahead, just don’t make the scone mixture sticky.

Make sure your butter is cold and your oven is preheated and hot. This will make the scones rise better.

To freeze, let scones completely cool, then seal up in vacuumed seal bags. I usually put 4 in a pint size bag.

To reheat frozen scones, place in foil and reheat at 350° until hot.