Peanut Butter Scones Food

PEANUT BUTTER AND BACON SCONES

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.

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.

CHOCOLATE-PEANUT BUTTER SCONES

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.

CHOCOLATE PEANUT-BUTTER SCONES

Steps:

• In a large bowl, stir together flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Using a pastry blender or two butter knives, cut in margarine until mixture resembles coarse crumbs. Make a well in the middle of the dry ingredients; set aside.
• Separate the egg yolk from the whites. Set the whites aside and beat the yolk in a separate bowl. Combine the yogurt with the yolk; pour into the well in the dry ingredients. Add peanut-butter chips. Stir mixture till moistened. Add the milk if your dough resembles a pile of crumbs.
• On a lightly floured surface, gently knead dough. Do not over-knead the dough. Knead until your dough is smooth (about 10-12 strokes). Place dough on an ungreased baking sheet (I used a pizza sheet) and pat into a 9-inch circle. Score the top of the circle into eighths. This is to make it easier to cut later.
• Bake in a 350° oven for about 25-30 minute or until a toothpick inserted into the very center (where all of the scoring lines cross) comes out clean. Let cool for about 5 min., then remove from baking sheet. Place on a wire rack and finish cutting the wedges. Serve warm.

PEANUT BUTTER-BANANA SCONES

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.