makes eight servings
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup cold butter, cubed
3/4 cup buttermilk
1 tablespoon canola oil
1 cup fresh or frozen blueberries
4 bacon strips, cooked and crumbled
1 tablespoon milk
In a large bowl,
combine the first six ingredients. Cut in butter until mixture resembles
coarse crumbs. In a small bowl, whisk buttermilk and oil; add to crumb
mixture just until moistened. Stir in blueberries and bacon.
Turn onto a
floured surface; knead 10 times. Pat into an 8-in. circle. Cut into
eight wedges. Separate wedges and place on a greased baking sheet.
In a small bowl, beat egg and milk; brush over scones. Bake at 425° for 12-15 minutes or until golden brown. Serve warm.
bacon recipe source: Taste of Home.com