Blueberry Pecan Scones Recipe

Blueberry Pecan Scones Recipe photo by Taste of Home

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These scones are great any time of year using fresh or frozen blueberries. I serve them alone as a snack or as part of a meal.

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Blueberry Pecan Scones Recipe

Prep: 25 min. Bake: 20 min.

Yield: 8 Servings

25 20 45

Ingredients

2 cups all-purpose flour
1/4 cup plus 1 tablespoon sugar, divided
3 teaspoons baking powder
3/4 teaspoon salt
1/4 cup cold butter
1 egg
1/2 cup milk
1-1/2 teaspoons vanilla extract
1 cup fresh or frozen blueberries
1/3 cup chopped pecans, toasted
2 teaspoons grated lemon peel
1 egg white, lightly beaten

Directions

In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.
In a small bowl, whisk the egg, milk and vanilla; add to crumb mixture. Stir in the blueberries, pecans and lemon peel just until moistened.
Turn onto a floured surface, knead 6-8 times. Pat into an 8-in. circle; cut into eight wedges. Separate wedges and place 2 in. apart on a greased baking sheet.
Brush with egg white and sprinkle with remaining sugar. Bake at 375° for 18-22 minutes or until lightly browned. Serve warm. Yield: 8 scones.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 1 serving (1 each) equals 261 calories, 11 g fat (4 g saturated fat), 44 mg cholesterol, 452 mg sodium, 36 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Blueberry Pecan Scones in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p202