Blueberry Pecan Scones

Name: Blueberry Pecan Scones
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 scones.
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 large egg, room temperature; 1/2 cup whole milk; 1-1/2 teaspoons vanilla extract; 1 cup fresh or frozen blueberries; 1/3 cup chopped pecans, toasted; 2 teaspoons grated lemon zest; 1 large egg white, lightly beaten

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.

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 large egg, room temperature
1/2 cup whole milk
1-1/2 teaspoons vanilla extract
1 cup fresh or frozen blueberries
1/3 cup chopped pecans, toasted
2 teaspoons grated lemon zest
1 large 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 zest 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.

Editor's Note

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

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

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Reviews

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Average Rating:

ClydeWoman

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.