BLUEBERRY PECAN SCONES

Blueberry Pecan Scones image

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.

Provided by Taste of Home

Time 45m

Yield 8 scones.

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 261 calories, Fat 11g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 452mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein.