Peanut Butter And Bacon Scones
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
38
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
6 tbsps
Sugar (confectioners')1 tsp
Baking Soda4 cups
All-Purpose Flour3 tsps
Salt (fine)1.5 cups
Buttermilk1 cup
Smooth Peanut Butter2 tbsps
MilkDirections:
1
Position a rack in the upper third of the oven and preheat to 425 degrees F
2
Line a baking sheet with parchment paper
3
Cook the bacon in a skillet over medium heat until crispy, stirring occasionally, about 10 minutes
4
Remove from the skillet onto a paper towel-lined plate
5
Strain the bacon fat and reserve
6
Whisk the flour, 2 tablespoons of the confectioners' sugar, baking soda and salt together in a large bowl
7
In another bowl, whisk the buttermilk, peanut butter and 1 tablespoon bacon fat until smooth
8
Add the chopped bacon
9
Add the wet ingredients to the dry and quickly mix with a rubber spatula to form a dough
10
Turn the dough out onto a clean work surface and pat into a circle, about 9 inches wide
11
Cut into 8 wedges
12
Evenly space the wedges on the prepared baking sheet
13
Combine 1 teaspoon bacon fat with the milk and remaining 4 tablespoons confectioners' sugar in a small bowl
14
Brush some the glaze on top of each scone (there will be some left)
15
Sprinkle with the chopped peanuts
16
Place the baking sheet on the top rack in the oven
17
Bake until the tops are lightly golden, about 15 minutes
18
Transfer the scones to a rack and brush with the remaining glaze while they cool
19
Serve warm or at room temperature