Peanut Butter And Bacon Scones Recipes

BASIC SCONE RECIPE

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment.
• Place the flour, sugar, baking powder, and salt in the bowl of a food processor, and pulse to combine.
• Cut the butter into pieces, and add to the food processor.
• Pulse the food processor until the mixture resembles coarse meal.
• With the food processor running on low speed, stream in the cream.
• When the dough has gathered itself into a ball, turn off the food processor and divide the dough into two equal portions.
• Flatten each portion of dough into a disc shape, about 1 1/2-inches thick.
• Score each disc into 6 triangles with a knife, and pull the triangles slightly away from one another (allowing about 1/2-inch in between).
• Bake the scones for 14 to 18 minutes, or until set in the centers and slightly golden on the bottoms.

BACON SCONES

Steps:

• Preheat oven to 400°. In a large bowl, combine first five ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk eggs and milk. Stir into dry ingredients just until moistened. Fold in onion, cheese and two-thirds of the bacon., Transfer dough to a greased baking sheet. Pat into a 7-1/2-in. circle. Cut into eight wedges, but do not separate. Sprinkle with remaining bacon. Bake 15-20 minutes or until golden brown. Serve warm.

PEANUT BUTTER AND BACON SCONES

Steps:

• 1. Position a rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.
• 2. Cook the bacon in a skillet over medium heat until crispy, stirring occasionally, about 10 minutes. Remove from the skillet onto a paper towel-lined plate. Strain the bacon fat and reserve.
• 3. Whisk the flour, 2 tablespoons of the confectioners' sugar, baking soda and salt together in a large bowl. In another bowl, whisk the buttermilk, peanut butter and 1 tablespoon bacon fat until smooth. Add the chopped bacon.
• 4. Add the wet ingredients to the dry and quickly mix with a rubber spatula to form a 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 bacon fat 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. Place the baking sheet on the top rack in the oven. Bake until the tops are lightly golden, about 15 minutes. Transfer the scones to a rack and brush with the remaining glaze while they cool. Serve warm or at room temperature.

PEANUT BUTTER AND BACON SANDWICH

Steps:

• Spread peanut butter on one slice of toast.
• Top peanut butter with sliced bacon and remaining piece of toast.

SWEET AND SPICY PEANUT BUTTER-BACON SANDWICHES

Steps:

• Spread peanut butter on 2 bread slices; sprinkle with cayenne. Top with bacon and drizzle with honey. Top with remaining bread.

PEANUT BUTTER & BACON BLONDIES

Steps:

• Preheat oven to 350°. Line a 13x9-in. pan with parchment, letting ends extend up sides; grease paper., In a large bowl, beat brown sugar and butter until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Fold in bacon., Spread into prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. , For frosting, in a large bowl, beat peanut butter and butter until blended. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency. Frost blondies; sprinkle with bacon. Cut into bars. Refrigerate leftovers.