Bacon Cornmeal Scones - Country Cooking Recipe
Yield: 8 sconesRecipe by luhu.jp
Ingredients:
2 cup: Unsifted all-purpose flour,
1/2 tsp: Salt,
2 cup: Yellow cornmeal,
2/3 cup: Vegetable shortening,
4 tsp: Baking powder,
8 Slices: bacon, cooked and
1 tbsp: Sugar,
-crumbled,
4 tsp: Baking soda,
1 1/3 cup: Buttermilk,
Directions:
1. Heat oven to 425F. Grease large baking sheet. In large bowl,
combine flour, cornmeal, baking powder, sugar, baking soda, and salt.
With pastry blender or 2 knives, cut the shortening in until mixture
resembles coarse crumbs.
2. Set aside 2 T crumbled bacon. Add buttermilk and remaining bacon
to dry ingredients and mix lightly with fork until mixture clings
together and forms a soft dough.
3. Turn dough out onto lightly floured surface and knead gently 5 or 6
times. Divide dough in half. With lightly floured rolling pin, roll
one half of dough into a 7-inch round. Cut into 4 wedges. Repeat with
remaining half of dough.
4. Place scones, 1 inch apart, on greased baking sheet. Pierce tops
with tines of fork. Brush tops with water and sprinkle with reserved
bacon.
5. Bake scones 15 to 18 minutes or until golden brown. Serve warm.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
Source from luhu.jp
combine flour, cornmeal, baking powder, sugar, baking soda, and salt.
With pastry blender or 2 knives, cut the shortening in until mixture
resembles coarse crumbs.
2. Set aside 2 T crumbled bacon. Add buttermilk and remaining bacon
to dry ingredients and mix lightly with fork until mixture clings
together and forms a soft dough.
3. Turn dough out onto lightly floured surface and knead gently 5 or 6
times. Divide dough in half. With lightly floured rolling pin, roll
one half of dough into a 7-inch round. Cut into 4 wedges. Repeat with
remaining half of dough.
4. Place scones, 1 inch apart, on greased baking sheet. Pierce tops
with tines of fork. Brush tops with water and sprinkle with reserved
bacon.
5. Bake scones 15 to 18 minutes or until golden brown. Serve warm.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
Source from luhu.jp