Recipe - Cheese And Bacon Scones

mary wilson bwvb02b
2 sl Bacon
2 cup Selfrising flour
One half teaspoon Baking powder
1 teaspoon Dry mustard
1 pn Salt
1 pn Cayenne
One fourth cup Butter or margarine; minced
1 2/3 cup Cheddar cheese; fine grated
One half cup Milk
Vegetable shortening; for
greasing
Milk for glazing

Preheat the oven to 425 degree. Lightly grease a large baking sheet. Broil
the bacon for 23 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 5inch rounds,
Three fourths 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 1012 minutes,
until golden brown. Cool on a wire rack.

MC formatted/busted by Martha Hicks 4/98

Posted to MCRecipe Digest by "Megabytes" megabytes@email.msn.com on
Apr 6, 1998