Bacon Cornmeal Scones
2 cups All-purpose flour
2 cups Yellow cornmeal
4 teaspoons Baking powder
1 tablespoon Sugar
1/2 teaspoon Baking soda
1/2 teaspoon Salt
2/3 cup Vegetable shortening
8 Bacon slices; cooked -- crumbled
1 1/3 cups Buttermilk
Preheat oven to 425 degrees; grease a large baking sheet. In a large
bowl, combine flour, cornmeal, baking powder, sugar, baking soda and
salt. With a pastry blender, or two knives, cut in the shortening
until mixture resembles coarse crumbs. Set aside 2 tablespoons
crumbled bacon. Add buttermilk and remaining bacon to dry
ingredients and mix lightly with a fork until mixture clings
together and forms a soft dough.
Turn dough out onto a lightly floured surface and knead gently 5 or
6 times. Divide dough in half. With a lightly floured rolling pin,
roll one half of the dough into a 7-inch round; cut into 4 wedges.
Repeat with remaining dough. Place scones one inch apart on prepared
pan. Pierce tops with the tines of a fork. Brush tops with water and
sprinkle with reserved bacon. Bake for 15 to 18 minutes, or until
golden brown. Serve warm.
Serves 8 |