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Bacon Blueberry Scones Recipe

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Bacon Blueberry Scones Recipe
Bacon Blueberry Scones Recipe photo by Taste of Home
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Bacon Blueberry Scones Recipe

Read Reviews
5 3 3
Publisher Photo
“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!
Featured In: Recipes with Secret Ingredients
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
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VERIFIED BY Taste of Home Test Kitchen
Quick
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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. Yield: 8 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Bacon Blueberry Scones in Simple & Delicious September/October 2006, p11

Nutritional Facts

1 each: 256 calories, 12g fat (6g saturated fat), 51mg cholesterol, 488mg sodium, 31g carbohydrate (7g sugars, 1g fiber), 6g protein.

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  • 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 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.
    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.     Yield: 8 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Bacon Blueberry Scones in Simple & Delicious September/October 2006, p11

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Reviews forBacon Blueberry Scones

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nicole19957 User ID: 8276212 224089
Reviewed Apr. 3, 2015

"really good, but who puts bacon in a scone?"

MY REVIEW
llafontaine80 User ID: 1149697 165498
Reviewed Oct. 31, 2013

"I have made these twice now and both times they turned out great! I added a little shredded cheddar to mine. I love the salty taste of the bacon with the sweet blueberries. It gives these a very decadent flavor."

MY REVIEW
sherry_vinigrette User ID: 5009498 144241
Reviewed Dec. 1, 2011

"I just made these and they are fantastic - gotta love the bacon! I did some minor extra steps which was to dredge the blueberries and bacon in a light dusting of flour just before adding them to the dough (definitely keep the blueberries in the freezer until you're ready to use them); plus I only kneaded the dough about 4 times to just gather it into a ball and very lightly flattened it with my rolling pin so the wedges would be tall like in the photo. I also used raw sugar crystals for the topping for added crunch. One other tip, I always wash my hands in cold water before I handle dough that depends on being flakey, in case my hands are too warm from activity - anything to keep those flakes! ;)"

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