Categories: Blueberries, Breakfast, Scones
Ingredients
- 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
- 3/4 cup buttermilk
- 1 tablespoon vegetable oil
- 1 cup fresh blueberries or 1 cup frozen blueberries
- 4 slices cooked bacon , crumbled
- 1 egg
- 1 tablespoon milk
Directions
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In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs.
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In a small bowl, whisk buttermilk and oil; add to crumb mixture. Stir in blueberries and bacon.
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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.
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In a small bowl, beat egg and milk; brush over scones. Bate at 425°F for 12 to 15 minutes or untilo golden brown. Serve warm.