Peanut Butter and Bacon Scones

Ingredients:

• 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

Preparation:

1. Position a rack in the upper third of the oven and preheat the oven to 220°C.
2. 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.
3. 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.
4. 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.
5. 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, we 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.