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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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this is another recipe I found while looking for a another ... I keep finding all kinds of good sounding recipes but not the one I'm looking for!!! but I am having fun and I hope you are enjoying some of my finds Ingredients:
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 |
Directions:
1. 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.
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