| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Breads | 12 | Servings | |
INGREDIENTS
| mary wilson bwvb02b | ||
| 2 | Bacon | |
| 2 | c | Self-rising flour |
| 1/2 | t | Baking powder |
| 1 | t | Dry mustard |
| 1 | pn | Salt |
| 1 | pn | Cayenne |
| 1/4 | c | Butter or margarine, diced |
| 1 2/3 | c | Cheddar cheese, fine grated |
| 1/2 | c | Milk |
| Vegetable shortening, for | ||
| greasing | ||
| Milk for glazing |
INSTRUCTIONS
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 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Apr 6, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 187
Calories From Fat: 91
Total Fat: 10.3g
Cholesterol: 20.6mg
Sodium: 446.9mg
Potassium: 59.8mg
Carbohydrates: 16.3g
Fiber: <1g
Sugar: <1g
Protein: 7g