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

1. In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs.

2. In a small bowl, whisk buttermilk and oil; add to crumb mixture. Stir in blueberries and bacon.

3. 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.

4. 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.

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