Bacon Chocolate Jalapeno Scones
- 8 pieces bacon, cooked
- 4 jalapenos, cut in half, seeded, de-veined and diced
- 6-8 SkinnyMe chocolate squares, depending on how chocolaty you like it
- 10 Tbsp. butter, chilled
- 1 pack stevia or 1 Teaspoon
- 2-½ Tbsp. baking powder
- 3 cups flour
- 1 Tsp. paprika
- 1 Tbsp. salt
- ½ Tbsp. pepper
- 1 cup Greek yogurt
- 1 egg
In a food processor blend flour, stevia, baking powder, salt, pepper and paprika.
“Cut” butter into flour mixture. The mix should look like wet sand. Freeze the mixture in the bowl for 15 minutes.
Pre-heat oven to 425 degrees.
Remove the mixture from freezer and add bacon, jalapenos, chocolate chunks and the Greek yogurt. Blend until just mixed, don’t over mix.
Dump mixture onto floured surface. Knead dough together until it just comes together. (The secret to scones is not to over mix the dough!)
Make the dough 1 ½ to 2 inch’s thick. Use a circle cookie cutter or Mason jar to cut biscuits. If you don’t have a circle cutter you can make triangles by just cutting them with a knife. Place on cooking sheet.
Lightly brush the tops of the scones with egg wash.
Bake for 15-18 minutes.
Enjoy fresh out of the oven with butter or cream!