• 8servings
  • 45minutes
  • 261calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1/4 cup plus 1 tablespoon sugar, divided

  3. 3 teaspoons baking powder

  4. 3/4 teaspoon salt

  5. 1/4 cup cold butter

  6. 1 egg

  7. 1/2 cup milk

  8. 1-1/2 teaspoons vanilla extract

  9. 1 cup fresh or frozen blueberries

  10. 1/3 cup chopped pecans, toasted

  11. 2 teaspoons grated lemon peel

  12. 1 egg white, lightly beaten

Instructions Jump to Ingredients ↑

  1. Blueberry Pecan Scones Recipe photo by Taste of Home In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.

  2. In a small bowl, whisk the egg, milk and vanilla; add to crumb mixture. Stir in the blueberries, pecans and lemon peel just until moistened.

  3. Turn onto a floured surface, knead 6-8 times. Pat into an 8-in. circle; cut into eight wedges. Separate wedges and place 2 in. apart on a greased baking sheet.

  4. Brush with egg white and sprinkle with remaining sugar. Bake at 375° for 18-22 minutes or until lightly browned. Serve warm. Yield: 8 scones.


Send feedback