Blueberry Pecan Scones Recipe

4.5 1 2
Blueberry Pecan Scones Recipe
Blueberry Pecan Scones Recipe photo by Taste of Home
Publisher Photo

Blueberry Pecan Scones Recipe

Read Reviews
4.5 1 2
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

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

Nutritional Facts

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

  • 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
  1. In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.
  2. 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.
  3. 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.
  4. 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.
Originally published as Blueberry Pecan Scones in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p202

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MY REVIEW
ClydeWoman User ID: 7322761 208928
Reviewed Jul. 26, 2013

"I am always on the hunt for a tasty blueberry scone recipe and this is one! Toasted pecans and bright lemon bring out the flavor of the sweet berries."

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