Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       cups          All-purpose flour
  2       cups          Yellow cornmeal
  4       teaspoons     Baking powder
  1       tablespoon    Sugar
   1/2    teaspoon      Baking soda
   1/2    teaspoon      Salt
   2/3    cup           Vegetable shortening
  8                     Bacon slices; cooked -- crumble
  1 1/3   cups          Buttermilk

Preparation:

Preheat oven to 425 degrees; grease a large baking sheet. In a large bowl, combine flour, cornmeal, baking powder, sugar, baking soda and salt. With a pastry blender, or two knives, cut in the shortening until mixture resembles coarse crumbs. Set aside 2 tablespoons crumbled bacon. Add buttermilk and remaining bacon to dry ingredients and mix lightly with a fork until mixture clings together and forms a soft dough. Turn dough out onto a lightly floured surface and knead gently 5 or 6 times. Divide dough in half. With a lightly floured rolling pin, roll one half of the dough into a 7-inch round; cut into 4 wedges. Repeat with remaining dough. Place scones one inch apart on prepared pan. Pierce tops with the tines of a fork. Brush tops with water and sprinkle with reserved bacon. Bake for 15 to 18 minutes, or until golden brown. Serve warm.