Peanut Butter And Bacon Scones Recipes

SAVORY BACON SCONES

Savory Bacon Scones image

I've been trying a variety of scones lately at the local cafes but they're usually sweet. I decided to develop a recipe for a savory scone that I think fits the bill nicely. This version makes eight small (2 1/2-inch in diameter) hemispheres with a bacon center in each. The recipe as written requires that you cool the bacon grease so it's helpful to cook and cut the bacon the day before and finish the scones the next day. I like to minimize the kitchen mess so I've optimized the dough-related work to be in the bowl rather than on the countertop.

Provided by Michael

Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon

Time 1h57m

Yield 8

Number Of Ingredients 8

Ingredients

½ pound bacon
1 ¾ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking powder
10 tablespoons whole milk
2 teaspoons whole milk
1 egg yolk
⅛ teaspoon maple syrup

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon grease into a small glass container and chill until set, at least 1 hour. Cut bacon strips into 1/4-inch slices.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Combine flour and 1 tablespoon plus 1 teaspoon baking powder in a large bowl. Measure out 6 tablespoons plus 2 teaspoons chilled bacon grease into the bowl. Knead grease into the flour mixture with one hand, turning bowl with the other, until dough is crumbly.
Make a well in the center of the dough and slowly pour in 10 tablespoons plus 2 teaspoons milk. Mix with one hand until milk is incorporated and dough feels wet to the touch. Form dough into a thick disc. Cut into 16 equal-sized pieces with a knife.
Roll dough into individual balls and place them on the baking sheet. Flatten them into circles about 2 1/2 inches in diameter. Place a tablespoon of bacon slices in the center of 8 circles. Top with remaining circles of dough. Seal so that the top circle meets the bottom using your fingertips.
Whisk egg yolk with maple syrup in a bowl; brush over sides and top of each scone. Let scones rest, about 15 minutes.
Bake in the preheated oven until golden brown, 12 to 15 minutes.
Place a clean towel on a plate, transfer scones to the towel and fold towel over to keep warm.

Nutrition Facts : Calories 158.4 calories, Carbohydrate 21.8 g, Cholesterol 35.9 mg, Fat 4.7 g, Fiber 0.7 g, Protein 6.6 g, SaturatedFat 1.5 g, Sodium 459.6 mg, Sugar 0.2 g

PEANUT BUTTER AND BACON SCONES

Peanut Butter and Bacon Scones image

Pairs with Italian Roast. A scone fit for the King.

Provided by Food Network Kitchen

Time 40m

Yield 8 scones

Number Of Ingredients 9

Ingredients

6 tablespoons confectioners' sugar
1 teaspoon baking soda
4 strips bacon, roughly chopped (about 4 ounces)
4 cups all-purpose flour
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

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.

CHOCOLATE-PEANUT BUTTER SCONES

Chocolate-Peanut Butter Scones image

This is a butterless(!) peanut butter scone recipe that is really simple and delicious. No dough rolling or cutting involved. Also wonderful with fresh blueberries instead of candy chips, or any fruit.

Provided by Vaiva Razgaitis

Categories Bread Quick Bread Recipes Scone Recipes

Time 25m

Yield 12

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour
½ cup chocolate chips
½ cup peanut butter chips
¼ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups heavy cream

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.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 30.4 g, Cholesterol 34 mg, Fat 14.3 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 216.2 mg, Sugar 12.3 g

PEANUT BUTTER CHOCOLATE OVERNIGHT OATS

Peanut Butter Chocolate Overnight Oats image

Start your day off with a high protein breakfast that's made the night before. A vegan option using Silk® milk. Dessert in the morning? Yes please!

Provided by Chef Mo

Categories Overnight Oats

Time 8h5m

Yield 1

Number Of Ingredients 4

Ingredients

½ cup Protein Chocolate Pea, Almond and Cashewmilk (such as Silk®)
½ cup quick rolled oats
2 tablespoons powdered peanut butter (such as PBFit®)
¾ tablespoon chia seeds

Steps:

Combine chocolate protein milk, oats, peanut butter powder, and chia seeds in a 1/2 pint jar with lid. Cover jar with lid.
Refrigerate oatmeal for 8 hours or overnight.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 47.7 g, Fat 7 g, Fiber 7.8 g, Protein 11.3 g, SaturatedFat 0.6 g, Sodium 154.3 mg

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