{"id":4600,"date":"2011-08-08T14:24:35","date_gmt":"2011-08-08T18:24:35","guid":{"rendered":"http:\/\/heidiannie.com\/2011\/08\/scone-week\/"},"modified":"2011-08-08T14:24:35","modified_gmt":"2011-08-08T18:24:35","slug":"scone-week","status":"publish","type":"post","link":"http:\/\/www.heidiannie.com\/?p=4600","title":{"rendered":"Scone Week"},"content":{"rendered":"

\"035\"<\/a><\/p>\n

Last year I made some North Umberland singin\u2019 hinnies or <\/p>\n

Welsh scones<\/a> \u2013with lavender.  Celia and Joanna and some<\/p>\n

others made scones this week, as well, and so we (Celia, <\/p>\n

mainly) proclaimed it Scone week.<\/p>\n

Celia has a VERY good memory and she has posted a<\/p>\n

 savory cheddar and onion scone.<\/a><\/p>\n

I decided to share my Slovak scones, begonya- a bacon<\/p>\n

or scrappling  savory scone that my grandmother used to<\/p>\n

make for my mother when she was a little girl.<\/p>\n

My mother never gave me this recipe until I was messing about<\/p>\n

with different ingredients to go into a scone for a tea I was preparing.<\/p>\n

I\u2019m not sure of the spelling- it is pronounced with all short vowels,<\/p>\n

be-gon-ya.  I love these for just plain snacking- or joined with a creamy<\/p>\n

soup and salad for lunch.  Or warm and slathered with butter\u2026. any way<\/p>\n

you like them- with tomato slices and basil and cheese would be good,too!<\/p>\n

Here\u2019s the recipe-<\/p>\n

Ingredients<\/p>\n

1\/2 pound bacon fried and chopped<\/p>\n

2 cups all purpose flour<\/p>\n

1 Tablespoon baking powder<\/p>\n

1\/2 tsp salt<\/p>\n

5 Tablespoons margarine or butter<\/p>\n

2\/3 cup cold milk<\/p>\n

Method:<\/p>\n

\"026\"<\/a><\/p>\n

Mix together flour,salt, and baking powder.  Cut in margarine or butter<\/p>\n

until it looks like oatmeal.<\/p>\n

\"029\"<\/a><\/p>\n

  Add bacon. Stir.  Add milk. <\/p>\n

\"030\"<\/a><\/p>\n

Mix with fork, gently knead to blend for 1-2 minutes.<\/p>\n

Pat down or roll on floured board to 1\/2 inch thick. <\/p>\n

\"031\"<\/a><\/p>\n

Cut on angle to make diamond shapes.<\/p>\n

Place on ungreased baking sheet ( I use parchment paper)<\/p>\n

and bake in preheated oven at 450 F for 12-14 minutes.<\/p>\n

\"033\"<\/a>\"034\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Last year I made some North Umberland singin\u2019 hinnies or Welsh scones \u2013with lavender.  Celia and Joanna and some others made scones this week, as well, and so we (Celia, mainly) proclaimed it Scone week. Celia has a VERY good … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,13],"tags":[],"class_list":["post-4600","post","type-post","status-publish","format-standard","hentry","category-recipes","category-stepsonthejourney"],"_links":{"self":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts\/4600","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4600"}],"version-history":[{"count":0,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts\/4600\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4600"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4600"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4600"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}