- Prep Time: 5 minutes
- Cook Time: 15 minutes
- 4 slices bacon
- 2 tablespoons Lea & Perrins Worcestershire Sauce
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon ground black pepper
- 1/4 cup butter
- 2 large eggs
- 1/2 cup milk
- 1/4 cup chopped green onions
DirectionsPreheat oven to 450°.°In a skillet, cook bacon until crisp. Remove bacon and finely chop; set aside. Add 1 Tbsp. Worcestershire Sauce to skillet with bacon fat. Mix together and reserve. Combine flour, baking powder, salt, dry mustard and pepper in a bowl; stir well to blend.
Cut butter into flour mixture until butter is broken down into large pea sized pieces. Gradually add bacon fat and Worcestershire Sauce mixture to flour mixture, about 2 Tbsp. at a time, until a ball forms.
Whisk 1 egg, milk and green onions together in a bowl. Add the bacon, bacon fat and the flour/butter mixture to the bowl. Mix until it forms a ball. Pour onto a floured cutting board and divide in half. Take each half and roll into 5-inch circles. Cut each circle into 6 portions.
Whisk the second egg and the remaining 1 Tbsp. Worcestershire Sauce together. Brush liberally over scones. Bake at 450° for 15 to 18 minutes until golden brown.