Food Storage Friday/ Bacon Blueberry Scones

This is a great alternative to muffins.

2 cups all-purpose flour (or whole wheat)
2 T sugar
2 tsp baking pdr
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp gr. cinnamon
1/3 C cold butter
3/4 C buttermilk
1 T vegetable oil
1 C fresh or frozen blueberries (or dried)
4 bacon strips, cooked and crumbled (I didn't use bacon)

1 egg & 1 T milk mixed to brush over scones before baking

Combine first 6 ingredients. Cut in butter until it resembles coarse crumbs. In a separate bowl, whisk buttermilk and oil, and add it to the crumb mixture. Stir in blueberries and bacon.

Turn onto a floured surface: knead 10 times. Pat into an 8-in. circle. Cut into 8 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 min. or until golden brown. Serve warm!!

It seemed a bit dry so I put applesauce over the top.