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Blueberry Pecan Scones




Source of Recipe


(robin)


Recipe Introduction


This originated from Cooking Light magazine.


List of Ingredients




1/2 c milk
1/4 c sugar
2 t grated lemon rind
1 t vanilla
1 egg
2 c flour
1 T baking powder
1/2 t salt
3 T chilled butter, cut into small pieces
1 c fresh or frozen blueberries
1/4 c finely chopped pecans, toasted
cooking spray
1 egg white, lightly beaten
2 T sugar

Recipe



Preheat oven to 375°. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Combine flour, baking powder and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender until mixture resembles corse meal. Gently fold in blueberries and pecans. Add milk mixture, stirring until just moistened. Turn dough onto floured surface; pat into an 8 inch circle. Cut dough into 10 wedges, and place them onto a baking sheet or stone. Brush with egg white and sprinkle with sugar. Bake 18 minutes or until golden.

May be made ahead and store in an air tight container. Try not to handle the dough too much as it breaks down and causes the scones to be "tough".