Blueberry-Pecan Scones

1
Bernice Dray 0

"These are easy to prepare for brunch or weekday breakfasts. They will keep for a few days in an airtight container. Resist the temptation to knead this bread; doing so would break apart the tender blueberries."

Ingredients

12 servings yields 1 - 8" scone
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Directions

Print
  • Prep

  • Cook

  1. Preheat oven to 375 Degrees.
  2. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Cmbine 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 the dough out onto a floured surface; pat dough into an 8-inch circle. Cut dough into 12 wedges, and place the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle with 2 tablespoons sugar. Bake scones at 375 degrees for 18 minutes or until golden. Serve warm.
You might also like

Reviews

Easy to make and tastes very good. Made this for the first time July 2007.