There’s nothing like the smell of blueberry scones in the morning! These scones are good but not overly sweet. The lemon zest adds a nice touch to them. Oh, and don’t be a dingy like I was and add the dry mixture to the wet mixture before putting in the berries. Anyway, enjoy!
½ cup 2% reduced-fat milk
¼ 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
½ teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1 cup fresh or frozen blueberries
¼ cup finely chopped pecans, toasted
1 large white egg, lightly beaten
2 tablespoons sugar
- Preheat oven to 375 degrees.
- 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).
- Turn the dough out onto a floured surface; pat dough into an 8-inch circle. Cut dough into 8-10 wedges and place the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle with 2 tablespoons of sugar. Bake scones at 375 degrees for 18 minutes or until golden. Serve warm. Yield: 8-10 servings (serving side: 1 scone)
adapted from The Best of Cooking Light magazine, 2006