Blueberry-Pecan Scones

Blueberry-Pecan Scones
Photo by Becky Luigart-Stayner

Ingredients

  • Cooking spray
  • 3 tablespoons chilled butter, cut into small pieces
  • 1 large egg
  • 1 large egg white, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 2 cups all-purpose flour (about 9 ounces)
  • + 7 more ingredients
    • 2 teaspoons grated lemon rind
    • ¼ cup sugar
    • ½ cup 2% reduced-fat milk
    • ¼ cup finely chopped pecans, toasted
    • 2 tablespoons sugar
    • 1 cup fresh or frozen blueberries
    • ½ teaspoon salt

Preheat oven to 375°. 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 ...

View full recipe at My Recipes

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