INGREDIENTS

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)
----------------------------------------------
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