These are a savory brunch scone (as opposed to the sweet afternoon tea scones). I adapted a cornbread recipe that came from Prepared Pantry.
Parmesan and Bacon Scones
2/3 cups crisply-cooked bacon pieces or real bacon bits
1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons granulated sugar
1/4 teaspoon salt
1 tablespoon baking powder
1 teaspoon dry, crushed basil
4 tablespoons butter, melted
2 large eggs
1 1/4 cup milk
2/3 cup grated parmesan cheese
1/2 cup diced onion
Preheat the oven to 375 degrees. Grease two cornbreas/scone pans or two 8" cake pans.
Mix together the flour, cornmeal, sugar, salt, baking powder, bacon bits, Parmesan, onion and basil.
Mix the melted butter, eggs, and milk together. Make a well in the dry ingredients and add the wet ingredients to the dry. Stir together until mixed.
Spoon the batter into the prepared pans. Bake for 15 to 20 minutes or until a toothpick inserted in the center of the bread comes out clean. (I baked at 350 degrees for 15 minutes in a convection onven.)
Cool on a wire rack for ten minutes and serve warm.
Parmesan and Bacon Scones
2/3 cups crisply-cooked bacon pieces or real bacon bits
1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons granulated sugar
1/4 teaspoon salt
1 tablespoon baking powder
1 teaspoon dry, crushed basil
4 tablespoons butter, melted
2 large eggs
1 1/4 cup milk
2/3 cup grated parmesan cheese
1/2 cup diced onion
Preheat the oven to 375 degrees. Grease two cornbreas/scone pans or two 8" cake pans.
Mix together the flour, cornmeal, sugar, salt, baking powder, bacon bits, Parmesan, onion and basil.
Mix the melted butter, eggs, and milk together. Make a well in the dry ingredients and add the wet ingredients to the dry. Stir together until mixed.
Spoon the batter into the prepared pans. Bake for 15 to 20 minutes or until a toothpick inserted in the center of the bread comes out clean. (I baked at 350 degrees for 15 minutes in a convection onven.)
Cool on a wire rack for ten minutes and serve warm.