SCONES WITH ONION PANCETTA RED PEPPER

• 1/4 cup chopped pancetta or bacon
• 1/4 cup chopped onion
• 1/4 cup chopped sweet red pepper
• 2 cups all purpose flour
• 1 tbsp. baking powder
• 1/2 tsp salt
• 1/2 tsp dried oregano
• 1/3 cup butter
• 2/3 cup milk or light cream
• lightly beaten egg
• grated parmesan cheese

In skillet, cook pancetta or bacon until nearly crisp (if using pancetta, add a little olive oil). Add onion and cook until softened. Add red pepper and cook briefly. Set aside. In mixing bowl, combine flour, baking powder, salt and oregano. Cut in butter. Add pancetta mixture; toss with fork. Add milk all at once to dry ingredients, stirring with fork to make a soft dough; don�t over-mix. Gather into ball and turn out onto lightly floured surface. Knead lightly a few times until smooth. Roll or pat out to 3/4 inch thickness; cut into 2 1/2 inch rounds. Place on ungreased baking sheet. (Alternatively, drop dough by large spoonfuls into 12 mounds on baking sheet.) Brush tops lightly with egg and sprinkle with Parmesan. Bake in 425o oven for 12 to 14 minutes or until golden brown.