Cheese And Bacon Scones

Directions

1. 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.
2. 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).
3. 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.