In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. Cut in butter and mix it into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the buttermilk, oil and one large egg. Add the wet ingredients to the dry ingredients and mix until just moistened (do not overmix). Gently fold in the in blueberries, bacon, and cheese.
Cut the circle into eight wedges. Place the wedges on a greased baking sheet. Mix together the remaining egg and milk. Brush egg wash over the top of the wedges. Sprinkle the wedges with the remaining two tablespoons of sugar.
Bake at 425 degrees for 15-20 minutes or until a toothpick inserted near the center of a scone comes out clean. Allow the scones to cool for five minutes.
220 kcal per serving