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
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.