Chop bacon into strips and cook in a pan on the stove. Drain bacon but reserve grease.
1/2 pound bacon
While bacon is cooking, chop strawberries and set aside.
In a mixing bowl, add flour, sugar, baking powder, and salt. Stir to combine thoroughly.
3 cups flour, 1/4 cup sugar, 1 tablespoon baking powder, 1/4 teaspoon salt
Measure bacon grease, and add milk and vanilla, then whisk thoroughly. Add egg and whisk again until fully incorporated.
1/3 cup milk, 1 egg, 2/3 cup bacon grease
Pour wet ingredients over dry ingredients and stir by hand until most of the liquid is absorbed. This will not look like a dough yet. Add the bacon and strawberries and stir gently until distributed throughout. Knead by hand two to three times in your bowl until the flour bits on the bottom are incorporated.
1 1/2 cups strawberries
Turn the dough onto a lightly floured surface and spread into a 4x12 inch rectangle. Use a bench scraper or knife to cut 4 or 5 rectangles (each 4 by a little less than 3 inches). Cut each rectangle along the diagonal to create two triangles from each rectangle.
Place each triangle onto a baking sheet lined with a sil pat or parchment paper, alternating the direction of the triangle tip to give them more room to bake.
Bake in your 450 degree oven for 12-14 minutes until lightly browned. Let cool a few minutes, then serve while still warm. These will keep in a tightly sealed container on your counter for 2-3 days but are best on the day they're made.
If you can't do bacon grease, melt butter in its place but know that bacon grease actually has less saturated fat than bacon and adds a ton of great flavor to these scones.
For more tips and tricks, be sure to read the full article above.