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Blueberry Pecan Scones

 Blueberry Pecan Scones
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.
8 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

  • 2 cups King Arthur Unbleached 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.

2 of 2

Blueberry Pecan Scones (continued)

Directions (continued)

  • Yield: 8 scones.
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.