The blog recipe was done in metric measurements, and we don\'t "do" metric in the U.S., so I found a similar recipe designed for the USA. I made a small change in that it called for sugar. I left that out. One could add 1T if a more sweet scone was desired. This is actually a 1/2 recipe, but I was able to make 12 scones which is what the full recipe is supposed to make. I guess they would be a lot bigger than the ones I made. They were good, but, as I indicate under "My Hack," I\'d add even more cayenne. I\'m thinking I\'d even add as much as a full teaspoon.


I call them "C.C.B." for Cayenne, Cheddar, Bacon


JOURNALING:
The Ingredients
1 1/8 c self rising flour*
1/8 t cayenne**
1/4 c cold butter cubed
1/2 c shredded cheddar cheese
1/3 c bacon bits
1/2 c milk
egg lightly beaten
The Instructions
In large bowl, stir together the flour and cayenne.  Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.  Stir in cheese and bacon.  Add the milk all at once, stirring with fork to make a soft, sticky dough.  With lightly floured hands, press dough into a ball.  On a lightly floured surface, knead gently 10 times.  Pat out dough into a 3/4-inch thick rectangle. Cut into squares and then triangles, using a floured pizza cutter or knife. Place on ungreased baking sheet.  Brush tops of the scones with egg. Bake in 425 degree F oven for 12 to 15 minutes or until golden.
My "Hack":
* if you don’t have self-rising flour, add 1 1/4 t baking powder and 1/4 t baking soda to all purpose flour;  **I prefer more cayenne, at least 1/4 t

CREDITS: TEMPLATE: Cookbook Volume 2 by Wishing Well Creations; KIT: Good Afternoon by Calista\'s Stuff; FONTS: Arial; A Little Sunshine