Side Pannel
Cheese and Bacon Scones
Ingredients List
- -mary wilson bwvb02b
- 2 sl Bacon
- 2 c Self-rising flour
- 1/2 ts Baking powder
- 1 ts 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
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.
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.
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