Peanut Butter And Bacon Scones Recipes

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.

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment.
• 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.
• 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.
• 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.
• 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.

Steps:

• Preheat oven to 375°. Grease six 6-oz. ramekins or jumbo muffin cups with 2 tablespoons butter. For topping, in a small bowl combine 2 tablespoons butter, peanuts, 3 tablespoons bacon and brown sugar; set aside., In a large bowl, beat muffin mix, buttermilk and eggs. Microwave peanut butter and remaining 2 tablespoons butter until melted; stir into batter. Fold in peanut butter chips and remaining 2/3 cup bacon. Pour into prepared ramekins; sprinkle with topping., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from ramekins to a wire rack. Serve warm. If desired, drizzle with caramel ice cream topping.

Steps:

• Preheat oven to 375°F Line a baking sheet with parchment paper.
• Whisk together flour, sugar, baking powder, and salt until thoroughly combined.
• In a large bowl, beat together peanut butter, eggs, vanilla, and evaporated milk until evenly combined.
• Add flour mixture and stir until just combined.
• Stir in bananas.
• Turn dough out onto a floured surface and knead it twice. Pat it into a 1-inch thick disk.
• Use a 2 1/2 inch cutter to cut into rounds. Pat remaining scraps together, reroll, and cut out more. Transfer to a baking sheet and brush tops with evaporated milk.
• Bake 20 minutes. Transfer to a cooling rack and allow to cool completely. Serve with strawberry jelly or marshmallow creme.

Steps:

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

Steps:

• In a bowl, whisk together all dry ingredients - flour, baking powder, xanthan gum, and salt.
• In a separate bowl, beat together the wet ingredients - peanut butter, banana, egg, vanilla, milk, and sugar.
• Add the dry mixture in to the wet.
• Turn resulting dough on a lightly floured surface and knead.
• Roll it to about 1/2" thick.
• Cut it into individual rounds using a 2.5" cookie cutter.
• Brush the tops with milk.
• Bake for 20 minutes at 190C/375°F.
• Allow to completely cool on a cooling rack.
• Finally, if you want to sweeten the scones, then you can smother them with some delicious raspberry jam.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine flour, chocolate chips, peanut butter chips, sugar, baking powder, and salt in a bowl. Gently stir in heavy cream using a fork until dough holds together and is not sticky, being careful not to over mix.
• Scoop batter onto a baking sheet using a 1/2-cup scoop.
• Bake in the preheated oven until golden brown, about 15 minutes.