Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 2 teaspoons | Baking powder |
| ¼ cup | (1/2 stick) margarine or |
| \N \N | Butter |
| 3 \N | Eggs, divided |
| ⅓ cup | Whipping cream |
| 1½ cup | (6 ounces) shredded |
| \N \N | Sharp white or orange Cheddar |
| 4 slices | Crisp bacon, crumbled |
| 1 tablespoon | Chopped fresh chives |
| 2 tablespoons | Water |
Yield: 16 scones Preparation time: 15 minutes Baking: 16 minutes
Heat oven to 425 degrees F. Mix flour and baking powder in a medium mixing bowl. Cut in margarine until mixture resembles coarse crumbs.
Beat 2 eggs and cream. Add to flour mixture, mixing just until moistened. Stir in cheese, bacon and chives. Shape into a ball; knead 10 times on lightly floured surface. Roll our to a 12x6-inch rectangle. Cut into 8 (3-inch) squares; cut each square in half diagonally. Place on lightly greased cookie sheet. Beat remaining egg with water and brush on to scones. Bake 14 to 16 minutes or until lightly browned. Serve warm.