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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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âBlueberry scones offer a nice alternative to muffins in the morning,â writes Patricia Harmon from Baden, Pennsylvania. âAnd the bacon adds a savory twist to this recipe, making the scones a nice addition to a brunchâ¦or any time at all with a cup of coffee.â TIP: Sprinkle the tops of scones with sugar for a sweeter taste and a little sparkle! Ingredients:
2 cups king arthur unbleached 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 egg |
1 tablespoon milk |
Directions:
1. 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.
2. 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.
3. In a small bowl, beat egg and milk; brush over scones. Bake at 425° for 12-15 minutes or until golden brown. Serve warm. Yield: 8 servings.
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