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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Make these scones a day or two ahead, and store in an airtight container. Resist the temptation to knead the dough; doing so would break apart the tender blueberries. Leftover scones are nice with tea later in the day. 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 |
Directions:
1. Preheat oven to 375°.
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 375° for 18 minutes or until golden. Serve warm.
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