CHEESE AND BACON SCONES

2 slices bacon
2 cups self-rising flour*
1/2 teaspoon baking powder
1 teaspoon dry mustard
1 pinch salt
1 pinch cayenne
1/4 cup butter or margarine, diced
1 2/3 cups cheddar cheese, finely grated, divided use
1/2 cup milk (plus more milk for glazing)

Broil the bacon for 2-3 minutes on each side, then set aside to cool.

Preheat the oven to 425 degrees F. Lightly grease a large baking sheet.

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 blade 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.

Makes 12
Source: Mary Wilson

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*Self-rising flour substitution: for each cup of self-rising flour place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a one cup measure and then fill it with flour.