Traditional buttermilk scones get a sweet and savory upgrade with the addition of peanut butter, bacon and sweet glaze.
When measuring flour, we spoon it into a dry measuring cup and level off the excess.
Position a rack in the upper third of the oven and preheat to 425ºF. 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 Tbsp of the confectioners’ sugar, baking soda and salt together in a large bowl. Whisk the buttermilk, peanut butter and 1 Tbsp 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 tsp of the bacon drippings with the milk and remaining 4 Tbsp 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.