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BACON CORNMEAL SCONES

 Recipe by: Country cooking, summer 1994

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

 

Preparation:

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 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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