Oatmeal Bacon Scones

Lately my family has been on a scone kick. That's not a bad thing though because these are so easy and delicious. They also freeze really well so I can double the batch and make extra.

I love that these aren't overly sweet, but instead are a nice savory scone. Our favorite way to eat them is alongside soup or chili for dinner, but they work equally well for breakfast.

Oatmeal Bacon Scones

2 1/4 cups flour
3/4 cup butter, softened and cut into slices
1/2 cup rolled oats (not quick oats)
1 Tbls baking powder
2 Tbls sugar
1/2 tsp salt
1/2 cup buttermilk
1 egg
1/3 cup crumbled cooked bacon

In a large bowl, add flour and butter. Cut in butter until pea sized. If you do not have a pastry blender you can use a food processor for this step but be very careful not to cut the butter too tiny. This is what is going to help them be fluffy.

Next stir in the remaining dry ingredients except bacon.
Add the buttermilk and egg. Stir until blended. The dough should be a little bit sticky. If it seems too dry you can add a little more buttermilk. No more than a tablespoon at a time.

Stir in the bacon gently.
Turn the dough out onto a floured surface and shape into a ball. Knead dough 10-12 times. If dough is too sticky, sprinkle with a little more flour and work in gently while kneading.

Divide the dough into 2 even portions. Flatten each portion into a 8 inch round circle.
If you would like to freeze your scones stop now. Place the dough circles on a wax paper lined baking sheet and place in the freezer. Once frozen you can place the dough into a ziplock freezer bag, label, and save to use later.

To bake scones:
Thaw dough completely first if frozen.
Divide dough circle into 8 "pie slices".

Place scones on a baking sheet leaving some space between each one. Sprinkle each scone with a little sugar if desired.
Bake in a 400* preheated oven for 15-17 minutes or until a light golden brown on top.
Let cool slightly before serving.