Peanut Butter and Bacon Scones

Traditional buttermilk scones get a sweet and savory upgrade with the addition of peanut butter, bacon and sweet glaze.
  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 8 scones
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Ingredients

4 strips bacon, roughly chopped (about 4 ounces)

4 cups all-purpose flour (see Cook's Note)

6 tablespoons confectioners' sugar

1 teaspoon baking soda

3/4 teaspoons fine salt

1 1/2 cups buttermilk

1/4 cup smooth peanut butter

2 tablespoons milk

1/2 cup dry-roasted peanuts, chopped

Directions

  1. Position a rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment.
  2. Cook the bacon in a large skillet over medium heat until crispy, stirring occasionally, about 10 minutes. Remove from the skillet onto a paper towel-lined plate. Strain the bacon drippings and reserve. 
  3. Whisk the flour, 2 tablespoons of the confectioners' sugar, baking soda and salt together in a large bowl. Whisk the buttermilk, peanut butter and 1 tablespoon bacon fat in a medium bowl until smooth. Add the chopped bacon.
  4. Add the buttermilk mixture to the flour mixture and quickly mix with a rubber spatula to form a shaggy dough. Turn the dough out onto a clean work surface and pat into a circle, about 9-inches wide. Cut into 8 wedges. Evenly space the wedges on the prepared baking sheet.
  5. Combine 1 teaspoon of the bacon drippings with the milk and remaining 4 tablespoons confectioners' sugar in a small bowl. Brush some the glaze on top of each scone (there will be some left). Sprinkle with the chopped peanuts. Bake until the tops of scones are lightly golden, about 15 minutes. Transfer to a rack and brush or drizzle with the remaining glaze while they cool. Serve warm or at room temperature. 

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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