Preheat the oven to 425 degree. Lightly grease a large baking sheet. Broil the bacon for 2-3 minutes on each side, then set aside to cool. Sift the flour, baking powder, dry mustard, salt and cayenne into a large bowl. Cut in the butter until the mixture resembles fine bread crumbs. Using scissor, snip the bacon into the mixture. Stir in 1 1/3 cup cheese until well mixed. Add 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 until smooth. Divide dough into halves. Shape each pieces into a ball, than pat out to form 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 it will stick and give a ragged edge). Brush the tops with milk and sprinkle with the remaining cheese. Place on the prepared baking sheet, about 1 inch apart. Bake for 10-12 minutes, until golden brown. Cool on a wire rack. MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes"
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|Serving Size: 1 Serving (52g)|
|Recipe Makes: 12|
|Calories from Fat: 105 (55%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||16 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 30.4mg||9 %|
|Sodium 419mg||14 %|
|Potassium 65.8mg||2 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 14.1g|
|Protein 6.7g||10 %|
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Calories per serving: 191
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