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| Cheese And Bacon Scones Recipe |
Category: Breads
Rating:
N/A
Servings: 12
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Ingredients
2 slice bacon
2 cup self-rising flour
1/2 teaspoon baking powder
1 teaspoon dry mustard
1 pinch salt
1 pinch cayenne
1/4 cup butter or margarine; diced
1 2/3 cup cheddar cheese; fine grated
1/2 cup milk
1 vegetable shortening; for greasing
1 milk for glazing
Cooking Directions:
Preheat the oven to 425 degree. Lightly grease a large baking sheet. Broil the bacon for 2-3 minutes on each side, then set aside to cool. Sift the flour, baking powder, dry mustard, salt and cayenne into a large bowl. Cut in the butter until the mixture resembles fine bread crumbs. Using scissor, snip the bacon into the mixture. Stir in 1 1/3 cup cheese until well mixed.
Add milk, then mix quickly in to a soft dough with a fork. (Mix dough as quickly as possible and handle it lightly; overworking and heavy handling produces tough, heavy scones). Shape into a ball, then turn out onto a light floured surface and knead briefly until smooth. Divide dough into halves. Shape each pieces into a ball, than pat out to form 5-inch rounds, 3/4 inch thick. Cut each rounds into 6 equal wedges. (Dip the blace of the knife into flour before you cut the scone wedges, or it will stick and give a ragged edge).
Brush the tops with milk and sprinkle with the remaining cheese. Place on the prepared baking sheet, about 1 inch apart. Bake for 10-12 minutes, until golden brown. Cool on a wire rack.
MC formatted/busted by Martha Hicks 4/98
breads
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