Peanut Butter & Bacon Scones

SERVINGS

12

PREP TIME

15 min

TOTAL TIME

1 hr 15 min

GLUTEN FREE

YES



These flavorful, delicate scones make waking up a little bit easier. Crumbled Jones bacon is the perfect salty complement to rich, creamy peanut butter.


 Enjoy these main ingredient substitutions:

Dry Aged Cherrywood Smoked Bacon Slices

ingredients

For the ​Scones:

2 1/2 cups almond flour
1/3 cup erythritol sweetener (can substitute sugar, as desired)
1 tablespoon baking powder
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon, cooked crisp and crumbled, divided
1/3 cup creamy peanut butter
1/4 cup bacon drippings (or butter)
2 large eggs
1/2 teaspoon vanilla extract


For the ​Peanut ​Butter ​Glaze:

1/4 cup creamy peanut butter
1/4 cup powdered erythritol sweetener (can substitute powdered sugar, as desired)
6 tablespoons almond milk
1/2 teaspoon vanilla extract
DIRECTIONS

For the ​Scones:

Preheat oven to 325˚F and line large baking sheet with parchment paper or silicone liner.

In large bowl, whisk together almond flour, sweetener, baking powder, and half of crumbled bacon. In medium microwave safe bowl, melt peanut butter with bacon drippings or butter on high in 20 second increments until melted and smooth.

Add peanut butter mixture, eggs and vanilla extract to almond flour mixture and stir until dough comes together. Turn dough out onto prepared baking sheet and pat into rectangle about 6 by 8 inches. Using sharp knife, cut rectangle into 6 even squares. Cut each square diagonally into two triangles.

Gently lift scones and place on baking sheet, leaving a few inches between each. Bake 15 to 18 minutes, or until golden brown and just firm to the touch. Let cool on pan.

For the ​Peanut ​Butter ​Glaze:

In medium bowl, whisk together peanut butter, powdered sweetener, almond milk and vanilla extract until smooth. For thinner glaze, simply add 1 or two more tablespoons almond milk.

Spread over tops of cooled scones. Sprinkle with remaining crumbled bacon and let set 30 minutes.

Ingredients

Directions

For the ​Scones:

2 1/2 cups almond flour
1/3 cup erythritol sweetener (can substitute sugar, as desired)
1 tablespoon baking powder
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon, cooked crisp and crumbled, divided
1/3 cup creamy peanut butter
1/4 cup bacon drippings (or butter)
2 large eggs
1/2 teaspoon vanilla extract


For the ​Peanut ​Butter ​Glaze:

1/4 cup creamy peanut butter
1/4 cup powdered erythritol sweetener (can substitute powdered sugar, as desired)
6 tablespoons almond milk
1/2 teaspoon vanilla extract

For the ​Scones:

Preheat oven to 325˚F and line large baking sheet with parchment paper or silicone liner.

In large bowl, whisk together almond flour, sweetener, baking powder, and half of crumbled bacon. In medium microwave safe bowl, melt peanut butter with bacon drippings or butter on high in 20 second increments until melted and smooth.

Add peanut butter mixture, eggs and vanilla extract to almond flour mixture and stir until dough comes together. Turn dough out onto prepared baking sheet and pat into rectangle about 6 by 8 inches. Using sharp knife, cut rectangle into 6 even squares. Cut each square diagonally into two triangles.

Gently lift scones and place on baking sheet, leaving a few inches between each. Bake 15 to 18 minutes, or until golden brown and just firm to the touch. Let cool on pan.

For the ​Peanut ​Butter ​Glaze:

In medium bowl, whisk together peanut butter, powdered sweetener, almond milk and vanilla extract until smooth. For thinner glaze, simply add 1 or two more tablespoons almond milk.

Spread over tops of cooled scones. Sprinkle with remaining crumbled bacon and let set 30 minutes.