Toffee-bacon scones

2 cups all-purpose flour
1 TB baking powder
1/2 ts baking soda
¾ ts salt
¾ ts ground cinnamon
6 ½ TB cold butter, grated with cheese grater (store in freezer till ready to use)
7 TB light brown sugar, packed
7-8 pieces of thick cut bacon, chopped into 1 inch-pieces and fully cooked/crispy
3 TB buttermilk
1 large egg
¼ cup chopped caramels (chopped as small as you can get them; I’ve seen caramels pellets in the store which I bet would be perfect too)
½ cup mini milk chocolate chips
½ cup toffee, chopped into 1/2 inch pieces (if using milk chocolate-covered toffee then omit above choco chips

Grate your butter with the large holes of a cheese grater. Then back into the freezer until you’re ready to use them. Preheat your oven to 425 degrees F. (I have a confection so I did 400 degrees). Line a large baking sheet with parchment paper.
Cook bacon in a skillet till crispy. Do not remove from pan, just turn off the heat. We will need some of the bacons’ grease for flavor, so do not drain.
In a large bowl, combine flour, baking powder, baking soda, salt, brown sugar, and cinnamon.
In a separate bowl add in the caramels, chocolate and toffee, and mix.
In a medium bowl combine the buttermilk and egg. Beat well until nice and combined.
Get out your butter from the freezer, and add that to the flour mixture. Mix with fork or pastry cutter until you have bread-like crumbs.
Grab a slotted spoon and remove bacon bits from the skillet into the flour mixture—it’s ok to get a bit of that nice yummy bacon fat in there—this is good people! Just make sure your bacon is cooled down a bit before adding to flour mixture so it won’t melt butter.
Add in your mixture containing the chips, toffee & caramel, mix with spoon or spatula.
Then fold the wet ingredients, in 2 batches into the flour mixture with a wooden spoon or spatula.
Make sure to not overbeat and get all the dry crumbly bits at the bottom of the bowl.
Dust your work space with generous amounts of flour and place dough down. You might want to dust your hands with flour as you will need to shape this dough into a large circle. Dough is very sticky. Once you have a ball, gently press down and out, forming the dough into a flattened circle. About 8-10 inches round. Dough will crack when you press down, you will need to pinch & repair torn areas as you go along.
Dust a large, sharp knife with flour and cut the dough into six large triangles or eight smaller ones—whichever you prefer. Slide the knife under each triangle to help you lift and transfer it to the prepared baking sheet.
Bake for 14 – 16 minutes, or until the scones begin to turn light brown in color. Mine were done at the 12 minute mark so check them at 10 or 12 minutes.
When scones are done and cooled a bit you can decorate them with some warmed chocolate Ganache.