Cinnamon Peanut Butter Chip Scones with Maple Bacon Glaze
Moist and cake-y cinnamon scones are studded with melty peanut butter chips and topped with a sweet maple glaze. Smoky bacon adds a savory contrast that’s totally addictive!
Three recipes this week! And my kids are home all week with no school or camp.
I’ll try not to pull a muscle reaching around and patting myself on the back, lol!
But seriously, this had to happen. And it had to happen in time for Father’s Day.
This is just the kind of recipe that I would define as “dude food.” Anything sweet/savory, anything with peanut butter, and anything with bacon. Brownie points for this one being a brunch pastry. I don’t know about you, but I always associate Mother’s Day and Father’s Day with brunch.
As “manly” as these scones are, I actually did not originally make them for a man. I made them for myself. Totally on a whim. It was a Saturday morning and I just wanted something special for breakfast. It was a cold winter day and I was looking for comfort food. I wanted something hearty, and warming, and with a little salty edge.
I was pulling random things from my baking cupboard and these were born. I referred to this scone recipe, which uses Jessica‘s formula as a framework. Jessica makes the most incredible scones. I love how tall they bake up, and they’re tender as can be and so moist.
So this version is spiked with a hint of warm cinnamon and pockets of melty peanut butter chips. Oh man. My dad loved peanut butter, and so does my husband and just about every other guy I know. And isn’t cinnamon just the most perfect compliment?
The thick maple glaze sweetens them up, and then crisp, smoky bacon rounds everything out. I knew after just one bite, that these would definitely be happening again, and that Father’s Day week would be the perfect time to share.
It’s everything you love about a hearty breakfast, in one delicious pastry. I highly recommend nibbling on one alongside a strongly brewed cup of coffee.
I hope you find a few free moments to whip up a batch this weekend! Wishing you all a happy Father’s Day!
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Moist and cake-y cinnamon scones are studded with melty peanut butter chips and topped with a sweet maple glaze. Smoky bacon adds a savory contrast that's totally addictive!
- 2 cups all-purpose flour
- 1/3 cup dark brown sugar, lightly packed
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter (1 stick), cold
- 1/2 cup peanut butter chips
- 1/2 cup heavy cream, cold
- 1 large egg
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 teaspoon water
- 4 slices thick cut bacon, cooked and roughly chopped
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Place the flour, brown sugar, baking soda, cinnamon, and salt in a large bowl and whisk to combine.
Using a pastry blender, cut the butter into the flour mixture until only pea-sized pieces remain.
Add the peanut butter chips.
Stir the cream and egg together in a liquid measuring cup, and add to the dry ingredients.
Stir/knead together until incorporated and the dough forms a ball.
Transfer the dough to the prepared baking sheet and pat to a thickness of about 1 1/2-inches.
Score the dough into six equal wedges, and separate them slightly, leaving about 1-inch in between.
Bake for 25-30 minutes or until set in the centers and lightly golden around the edges.
Stir the powdered sugar, maple syrup, and water together in a small bowl to form a thick glaze.
Spoon the glaze over the scones and top with chopped bacon.