If you love bold, cheesy baked goods, you’ll also want to check out these Sausage Balls with Cream Cheese and this irresistible Jalapeño Spinach Artichoke Dip.
These Bacon Cheddar Jalapeño Scones are everything you want in a savory bake — crispy bacon, melty sharp cheddar and mozzarella, and just the right kick from fresh jalapeño, all wrapped up in a tender, golden wedge. They come together in one bowl, bake in under 25 minutes, and fill your kitchen with a smell that makes everyone wander in asking what’s cooking.
The base is almond flour and a little coconut flour, which gives the scones a hearty, satisfying texture that holds together beautifully once they cool. Whether you’re pulling these out for a weekend breakfast, packing them for a work-from-home lunch, or setting them out as an appetizer, they never last long. Gluten-free and made with real, simple ingredients — this is the kind of recipe you’ll come back to again and again.
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Reader Love
Made this for dinner to go along with spaghetti squash pasta tonight. It is in the oven as I type, looks great….. I am truly excited to try something new. My hubby and I both loved it.
The only thing I did extra was add 1/2 teaspoon crushed red pepper flakes…….5 stars all the way!
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💛 Why you’ll love this recipe
- Big, bold flavor in every bite. Crispy bacon, sharp cheddar, melty mozzarella, and fresh jalapeño all in one wedge.
- One bowl, minimal cleanup. Dry ingredients in one bowl, wet in another — then you fold everything together. That’s it.
- Ready in about 35 minutes. Mix, press, score, and bake. You’ll have scones on the table in no time.
- Holds together perfectly. The combination of almond flour, coconut flour, eggs, and cheese creates a dough that bakes up sturdy and sliceable.
- Easy to customize. Swap in different cheeses, dial the heat up or down, or use a nut-free flour — this recipe plays well with substitutions.
- Gluten-free with no special techniques. No rolling pin, no chilling the dough, no fuss. Press, cut, bake.
⏲ How to make this recipe
👉 Easy ingredient swaps
- Almond flour: Ground sunflower seed meal works as a 1:1 swap if you need a nut-free option. Sara hasn’t tested it in this specific recipe, but it should work well.
- Coconut flour: You can try omitting the coconut flour and adding an extra cup of almond flour instead. Sara hasn’t personally tested this swap, so results may vary slightly.
- Sharp cheddar: Any semi-firm melting cheese works well here — pepper jack would add extra heat, or try Gouda for a smokier flavor.
- Jalapeño: Leave it out entirely for a classic bacon cheddar scone, or add more if you love the heat. Pickled jalapeños work in a pinch.
- Bacon: Pre-cooked bacon crumbles save time. Any variety — applewood, thick-cut, or turkey bacon — will work.
✨ Variations
- Extra spicy: Add 1/2 teaspoon crushed red pepper flakes to the dough along with the jalapeño (a reader favorite tweak!).
- Smoky version: Swap sharp cheddar for smoked Gouda and add a pinch of smoked paprika to the dry ingredients.
- Mini scones: Press the dough into a smaller circle and cut into 12 wedges instead of 8. Reduce baking time by a few minutes and watch for a light golden color.
- Double cheese: Mix in an extra 1/4 cup of shredded sharp cheddar folded into the dough for an even cheesier pull.
- Herb-forward: Add 1 tablespoon of finely chopped fresh chives or scallions to the dough for a fresh, oniony note.
〰️ How to serve
- Serve warm straight from the cooling rack alongside a bowl of Instant Pot Broccoli Cheese Soup for a cozy, filling meal.
- Pair with scrambled eggs and fresh fruit for a weekend breakfast spread.
- Set them out as an appetizer or snack alongside Jalapeño Cranberry Dip for a sweet-heat contrast.
- Let them cool completely before storing — they firm up nicely and are great at room temperature the next day.
💬 FAQs
Why do I need to let the scones cool before eating?
The recipe calls for 10–15 minutes of cooling time for a good reason: the inside of the scone continues to set as it cools. If you cut into them straight from the oven, the center may seem underdone or too soft. Give them a few minutes and they’ll firm up perfectly.
Can I make these without coconut flour?
You can try omitting the coconut flour and adding an extra cup of almond flour in its place. Sara hasn’t personally tested this exact swap in this recipe, so the texture may be slightly different, but it’s worth a try if coconut is a concern.
Can I make these nut-free?
Ground sunflower seed meal is generally a 1:1 substitute for almond flour and should work in this recipe, though Sara hasn’t tested it here specifically. It’s the best nut-free option to try.
Why does this recipe use baking soda and cream of tartar instead of baking powder?
Many commercial baking powders contain gluten, corn, or aluminum. Using baking soda paired with cream of tartar (an acid) achieves the same leavening effect without those additives.
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Bacon Cheddar Jalapeño Scones
Ingredients
- 2 cups almond flour or, for nut-free, ground sunflower seed meal
- ¼ cup coconut flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon pink Himalayan salt
- 2 large eggs
- ¼ cup heavy whipping cream
- 1 cup shredded mozzarella
- ½ cup shredded sharp cheddar
- 8 slices bacon, cooked and crumbled
- 1 medium jalapeno, thinly diced (de-seed for less spice)
Instructions
- Preheat oven to 325 degrees and line baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, baking soda, cream of tartar, and salt.
- In a separate bowl, whisk together eggs and heavy whipping cream. Mix in mozzarella and cheddar. Pour wet ingredients into bowl of dry ingredients.
- Using a spatula or your hands, fold ingredients together until well-combined. Fold in crumbled bacon and jalapeños. Transfer mixture to prepared baking sheet and press dough into even circle.
- Using a knife, cut dough into 8 equal wedges, separating each piece from another. Transfer scones to oven and bake until lightly golden brown, about 22-25 minutes.
- Remove from oven and allow to cool on cooling rack for 10-15 minutes prior to serving (NOTE: it is important to allow them to cool before eating as the inner part of the scone will finish cooking during this time).
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