Bacon Blueberry Scones

• 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

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 stirring 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
3. .
4. In a small bowl, beat egg and milk; brush over scones. Bake at 425u0b0 for 12-15 minutes or until golden brown. Serve warm.
5. Freeze cooled scones in resealable plastic freezer bags. To use, heat in a preheated 350u0b0 oven 15-20 minutes or until heated through.

flour, sugar, baking powder, baking soda, salt, ground cinnamon, cold butter, buttermilk, canola oil, blueberries, bacon, egg, milk

Taken from www.tasteofhome.com/recipes/bacon-blueberry-scones/ (may not work)