Prep Time: 35 Minutes
Servings: 8


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 stick) Minerva Dairy unsalted butter softened
  • 1 teaspoon cinnamon
  • 1 teaspoon sugar


To make the scones:

  1. Preheat oven to 425 degrees.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon.
  3. Cut in butter (I prefer to grate cold butter using a box grater and mix it into the flour mixture until it resembles coarse crumbs).
  4. 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).
  5. Gently fold in the blueberries, bacon, and cheese.
  6. 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.
  7. Form the dough into a ball.  Then pat down until you have an 8-inch circle (about the size of a salad plate).
  8. Cut the circle into eight wedges.  Place the wedges on a greased baking sheet.
  9. 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.
  10. 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:

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

The cooking bride

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