Congratulations to Heather Smith for Winning the 2009 Cookoff

on bringing smiles

There is nothing better than warm bacon-scented scones right out of the oven, oozing with a savory compound butter. Worcestershire is the secret ingredient behind the smiles in this dish...it glazes the scones to add another layer of flavor and turns ordinary butter into the star of the show. Who knew creating smiles could be this easy?

Ingredients:

3 tbsp FRENCH'S® Classic Worcestershire Sauce

11/4 cup butter, softened and divided

1/3 cup chopped green onions, divided

4 slices bacon

2 cup flour

21/2 tsp baking powder

2 eggs

1/2 cup milk

1 tsp salt

1 tsp pepper

Directions:

Preheat oven to 450 degrees F. In a small bowl, combine 1 tablespoon Worcestershire Sauce, 1 cup butter and 1 tablespoon chopped onion (best results if you mince it) until well blended. Place mixture on a piece of plastic wrap, forming a log shape. Wrap tightly and refrigerate for at least 45 minutes. In a medium skillet, cook bacon until crisp. Remove bacon from pan, leaving drippings, and turn off heat. Blot bacon with paper towels and finely chop; set aside. Add 1 tablespoon Worcestershire sauce to skillet with bacon fat. Mix together and reserve. In a medium mixing bowl, combine flour, baking powder, salt and pepper. Whisk until blended. Use a pastry cutter to cut remaining 1/4 cup 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 a tablespoon at a time, until dough begins to come together (but may not completely yet). In a separate large bowl, whisk 1 egg, milk and remaining green onions. Add the reserved chopped bacon and the dough mixture to the egg mixture. Mix until it forms a ball. Place on a floured cutting board and divide dough in half. Take each half and roll into a 5-inch circle. Use a round cookie cutter to cut each circle into 6 smaller circles. Whisk the second egg and remaining 1 Tbsp. Worcestershire sauce together. Use a pastry brush to glaze the scones with egg mixture. Bake at 450 degrees F for 15-18 minutes or until golden brown. Serve warm with Worcestershire butter.