Blueberry-Pecan Scones Recipe

Name: Blueberry-Pecan Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup 2% reduced-fat milk; 1/4 cup sugar; 2 teaspoons grated lemon rind; 1 teaspoon vanilla extract; 1 large egg; 2 cups all-purpose flour (about 9 ounces); 1 tablespoon baking powder; 1/2 teaspoon salt; 3 tablespoons chilled butter, cut into small pieces; 1 cup fresh or frozen blueberries; 1/4 cup finely chopped pecans, toasted; Cooking spray; 1 large egg white, lightly beaten; 2 tablespoons sugar

Servings: persons

1/2 cup 2% reduced-fat milk
1/4 cup sugar
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1 large egg
2 cups all-purpose flour (about 9 ounces)
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1 cup fresh or frozen blueberries
1/4 cup finely chopped pecans, toasted
Cooking spray
1 large egg white, lightly beaten
2 tablespoons sugar

1
Preheat oven to 375u00b0.
2
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries and pecans. Add milk mixture, stirring just until moist (dough will be sticky).
3
Turn dough out onto a floured surface; pat dough into an 8-inch circle. Cut dough into 10 wedges, and place the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle evenly with 2 tablespoons sugar. Bake scones at 375u00b0 for 18 minutes or until golden. Serve warm.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup 2% reduced-fat milk, 1/4 cup sugar, 2 teaspoons grated lemon rind, 1 teaspoon vanilla extract, and more.

Yes, Blueberry-Pecan Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry-Pecan Scones

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