Ingredients

2 cups all-purpose flour2 tablespoons sugar2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground cinnamon1/3 cup cold butter, cubed3/4 cup buttermilk1 tablespoon canola oil1 cup fresh or frozen blueberries4 bacon strips, cooked and crumbled1 large egg1 tablespoon milk

Preparation

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.