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little hand reaching for a scone in a cast iron skillet
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5 from 3 votes

Cheddar Bacon Blueberry Scones

Wake up to flaky blueberry scones made with smoky bacon, cheddar cheese and juicy blueberries. Don't forget to add a smear of sweet cinnamon sugar spread.
Course Baked Goods
Cuisine American
Cook Time 15 minutes
Servings 8 people
Calories 220kcal
Author Lisa B.


For the scones:

  • 2 cups all-purpose flour
  • 4 tablespoons sugar divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoons ground cinnamon
  • 1/3 cup cold Minerva Dairy unsalted butter cubed
  • 3/4 cup buttermilk
  • 1 tablespoon canola oil
  • 2 large eggs divided
  • 1 cup fresh or frozen blueberries
  • 4 bacon strips cooked and crumbled
  • 1 cup shredded sharp cheddar cheese
  • 1 tablespoon milk

For the cinnamon sugar spread:

  • 1/2 cup (1 sticMinerva Dairy unsalted butter softened
  • 1 teaspoon cinnamon
  • 1 teaspoon sugar


To make the scones:

  • Preheat oven to 425 degrees.
  • In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon.
  • Cut in butter (I prefer to grate cold butter using a box grateand mix it into the flour mixture until it resembles coarse crumbs.
  • In a separate bowl, whisk together 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.
  • Turn dough out onto a well-floured surface. Knead 10 times. You can sprinkle a little flour over the dough if the dough is a little sticky.
  • Form the dough into a ball. Then pat down until you have an 8-inch circle (about the size of a salad plate).
  • 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 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.

To make the cinnamon sugar spread:

  • Combine all ingredients in a small bowl until well combines. Store in an airtight container in the refrigerator. Allow the butter to soften at room temperature before serving.


Serving: 1scone | Calories: 220kcal | Carbohydrates: 38g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 600mg | Fiber: 1g | Sugar: 15g