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Add a photoServings: 12
Ingredients
- 2 slc Bacon
- 2 c. Self-rising flour
- 1/2 tsp Baking pwdr
- 1 tsp Dry mustard
- 1 pch Salt
- 1 pch Cayenne
- 1/4 c. Butter or possibly margarine, diced
- 1 2/3 c. Cheddar cheese, fine grated
- 1/2 c. Lowfat milk Vegetable shortening, for greasing Lowfat milk for glazing
Directions
- Preheat the oven to 425 degree. Lightly grease a large baking sheet. Broil the bacon for 2-3 min on each side, then set aside to cold. Sift the flour, baking pwdr, dry mustard, salt and cayenne into a large bowl. Cut in the butter till the mix resembles fine bread crumbs. Using scissor, snip the bacon into the mix. Stir in 1 1/3 c. cheese till well mixed.
- Add in lowfat 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 till smooth. Divide dough into halves. Shape each pcs into a ball, than pat out to create 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 possibly it will stick and give a ragged edge).
- Brush the tops with lowfat milk and sprinkle with the remaining cheese. Place on the prepared baking sheet, about 1 inch apart. Bake for 10-12 min, till golden. Cold on a wire rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 12 servings | |
| Calories 208 | |
| Calories from Fat 110 | 53% |
| Total Fat 12.41g | 16% |
| Saturated Fat 7.12g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 521mg | 22% |
| Potassium 72mg | 2% |
| Total Carbs 16.28g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.68g | 0% |
| Protein 7.59g | 12% |
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