Bacon Scones
1 3/4 cups (425 mL) flour
1/4 cup (50 mL) cornmeal
2 tbsp (25 mL) sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
1/3 cup (75 mL) butter, chilled and cubed
1/2 cup (125 mL) crumbled cooked bacon
1 cup (250 mL) whipping cream
Maple Butter, recipe follows
Combine first 6 ingredients (flour through pepper) in a bowl. Cut in butter with a pastry blender until mixture is crumbly. Stir in bacon. Add cream to flour mixture, stirring just until combined. Turn dough out onto a lightly floured surface. Knead dough gently 5 times. Transfer dough to a lightly greased cookie sheet and pat into an 8 inch (20 cm) round. Cut round into 10 wedges. Separate wedges slightly. Bake at 425°F (220°C) for 25 - 30 minutes or until golden brown. Serve scones warm with Maple Butter. Makes 10 scones.
Maple Butter:Beat together 1/2 cup (125 mL) softened butter and 2 tbsp (25 mL) maple-flavored pancake syrup until fluffy. Stir in 2 tbsp (25 mL) finely chopped toasted pecans.