Cheese And Bacon Scones
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Cheese And Bacon Scones
  Cheese    Bacon    Scones  
Last updated 6/12/2012 1:12:55 AM. Recipe ID 41102. Report a problem with this recipe.
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      Title: Cheese and bacon scones
 Categories: Breads
      Yield: 12 Servings
           -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
           Milk for glazing
  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

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Recipe ID 41102 (Apr 03, 2005)

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