There is this freezer full of frozen blueberries that has been unabashedly flirting with me at the farmer’s market for weeks. I have resisted their advances for awhile. But finally, I could not resist the temptation any longer and plucked a plastic bag from the cold reaches within and dropped them into my basket. I’m not a blueberry lover in general. I love blueberry muffins, blueberry pancakes, blueberry pound cake. But in fruit salads I tend to eat around them and skip the blueberry cobbler. So once I got my stray bag of blueberries home I asked myself, what am I going to do with them?
I originally thought I would make a recipe I found for blueberry cheesecake muffins. You slice a dollop of cream cheese into the center of the muffin right before you bake it off so when you bite into it you get a yummy, creamy suprise. I have quite a lot of berries, so I may still save that for a later post. However, during my search I found a recipe for blueberry bacon scones. Now that’s an interesting combination.
My husband has been a little down (understandably) since his father passed away last week. I decided to let him sleep in this morning and surprise him when he woke up with these scones straight from the oven and a mug of hot coffee.
This was one of those recipes where as I was making it, I was writing the post in my head and I could not wait to download the pictures and get it posted. A few months ago I accidentally bought self-rising flour instead of all-purpose at the grocery store, so in a effort to get rid of this lingering bag of flour I used two cups of self-rising flour instead of all-purpose. Just cut out the baking powder, baking soda, and salt.
I also added some sharp shredded cheddar cheese because in my humble opinion, bacon is better with cheese. I had to add about a tablespoon more buttermilk than the recipe called for because the dough wasn’t coming together like I thought it should as I was kneading it out (also, watch for the occasional blueberry that may try to jump ship as your working the dough. Don’t let them get away!).
After coating them with the egg wash, I sprinkled them with a little turbinado sugar, but regular granulated will probably work fine too. After removing them from the oven, I would recommend letting them cool for about 5 minutes. When I pulled my first one off the baking sheet it broke apart in the middle. Later on when I went back for seconds, they came up willingly.
I am happy to say I was thrilled with the results. The taste of the bacon was very subtle and I thought made them taste a little richer. I served this with a little cinnamon sugar butter that is super easy to make. I think it brightened the hubby’s day.
Cheddar 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 teaspoons ground cinnamon
- 1/3 cup cold butter cubed
- 3/4 cup plus 1 tablespoon buttermilk
- 1 tablespoon canola oil
- 1 cup fresh or frozen blueberries
- 4 bacon strips cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 1 egg
- 1 tablespoon milk
- 2 tablespoons sugar
Cinnamon Sugar Spread
- 1/4 cup margarine softened
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sugar
- Preheat oven to 425 degrees.
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Cut in butter and mix until it resembles coarse crumbs (you can do this in a food processor or the old fashioned way - with your hands!).
- In a separate bowl, whisk together buttermilk and oil. Add to dry ingredients and mix until just moistened (do not overmix. You do not want tough scones).
- Stir in blueberries, bacon, and cheese.
- Turn dough out onto a well-floured surface. Knead 10 times. Form into a ball and then pat down until you have an 8-inch circle (about the size of a small dinner plate).
- Cut circle into eight wedges. Place wedges on a greased baking dish.
- Mix together egg and milk. Brush over the top of the wedges. Sprinkle wedges with sugar.
- Bake for 15-20 minutes or until a toothpick comes out clean. Allow to cool for five minutes before removing from pan.
- Combine all ingredients for the cinnamon sugar butter in a small bowl. Serve scones warm with butter.