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Bacon Blueberry Scones

“Blueberry scones offer a nice alternative to muffins in the morning,” writes Patricia Harmon from Baden, Pennsylvania. “And the bacon adds a savory twist to this recipe, making the scones a nice addition to a brunch…or any time at all with a cup of coffee.” TIP: Sprinkle the tops of scones with sugar for a sweeter taste and a little sparkle!
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

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, cubed
  • 3/4 cup buttermilk
  • 1 tablespoon canola oil
  • 1 cup fresh or frozen blueberries
  • 4 bacon strips, cooked and crumbled
  • 1 large egg
  • 1 tablespoon milk

Directions

  • 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 stirring 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.
    Freeze option: Freeze cooled scones in resealable plastic freezer bags. To use, heat in a preheated 350° oven 15-20 minutes or until heated through.
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