Peanut Butter and Bacon Scones

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 8

Traditional sour milk scones acquire a pleasant sweet-salty flavor from peanut butter, bacon, and icing sugar. The scone batter is mixed with creamy peanut butter, rendered bacon fat, and crispy bacon bits. It will be coarse and slightly sticky, but this dough is what creates deliciously flaky scones that rise well, so it's important not to overmix it. Before baking, brush the scones with icing sugar and sprinkle with crushed peanuts. These golden, fluffy scones are a perfect treat with tea or coffee.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 strips bacon, coarsely chopped (about 110 g)
4 cups premium flour (see Note)
6 tablespoons powdered sugar
1 teaspoon of baking soda
3/4 tsp fine salt
1.5 cups of sour milk or kefir
1/4 cup creamy peanut butter
2 tbsp. milk
0.5 cups roasted peanuts, chopped

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: bacon, premium flour, powdered sugar, sour milk, kefir, Peanut butter, milk, Peanut

Cooking the dish according to the recipe:

Position a rack in the upper third of the oven and preheat the oven to 220°C.
In a large skillet over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Remove from the skillet to a paper towel-lined plate. Drain the rendered fat and set aside.

In a large bowl, combine flour, 2 tablespoons powdered sugar, baking soda, and salt. In a medium bowl, combine buttermilk, peanut butter, and 1 tablespoon rendered bacon grease until smooth. Stir in the chopped bacon.
Add the liquid mixture to the flour mixture and quickly fold with a rubber spatula until a rough dough forms. Turn the dough out onto a clean work surface and smooth it into a circle approximately 22 cm wide. Cut the circle into 8 wedges. Spread the dough pieces evenly on the prepared baking sheet.
In a small bowl, combine 1 teaspoon of bacon grease with the milk and the remaining 4 tablespoons of powdered sugar. Spread a small amount of glaze over each scone (you'll have some left over). Sprinkle with chopped peanuts. Bake until the tops are lightly golden, about 15 minutes. Transfer to a wire rack and brush or drizzle with the remaining glaze. Serve the scones warm or at room temperature.

Note

When measuring flour, spoon it into a measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.