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.
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
1 large egg white, lightly beaten
2 tablespoons sugar
How to Make It
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 resembles coarse meal. Gently fold in blueberries and pecans. Add milk mixture, stirring just until moist (dough will be sticky).
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.
Soooo yummy! Nut allergies at home, so skipped the pecans. Used 1 cup frozen blueberries dusted with flour, 1/2 cup strawberries, and a handful of raspberries. No pastry blender - used my aunt's trick of freezing and grating the butter with a cheese grater to make it much easier to incorporate. Every oven is different, I had to bake for about 25 minutes, with scones set 2" apart (they spread). Great with strawberry butter (Martha Stewart recipe). Next time I'm going to swap out some of the AP flour for whole wheat or some oats and add some flaxseed.
Nay-sayers obviously have no clue how to bake. These were awesome! I used lime zest in place of lemon and left out the pecans as I didn't have any on hand. I used sugar in the raw on top of the scones which created a fantastic sweet crunch. I am a strong believer in weighing my flour and my dough was absolutely not dry. The scones were light yet satisfying and not overly sweet. Breakfast on the go just got fancy.
Switched out sugar for splenda. Skipped the pecans, and made 19 instead of 10 so they were all bite-size.
I had the same issue with it being dry, i'd probably try a bit more milk next time.
I used fresh blueberries as well - that was nice.
These came out perfect. I was worried because the recipe states that the dough will be sticky and mine wasn't. In fact, I had a little trouble getting all of it moist. I thought my scones would come out dry, but they didn't. They were very moist and chewy.
I used fresh blueberries and I omitted the pecans.
I will definitely make these again.
I was skeptical upon reading the bad reviews however I made them anyway and myself ,my husband and my son all loved these scones. They were flavorful, moist and tender and very easy to make. I did substitute the milk...I love buttermilk so I used that , I also added more lemon zest and used fresh blueberries. I decided not to use pecans. Yes the batter is sticky but I patted it out into a circle with a little flour and did not cut into wedges. I placed it onto a greased pan and baked it for 30 -35 minutes. Perfect and delicious!I will definitley make this again...its going in my saved recipes!
I made these today and they looked really nice. I made 8 wedges instead of 10 and used raw sugar sprinkled on top. While the initial taste was good, it finished with a pretty bitter taste. I feel like there was too much baking soda.
First time I made something inedible in 6 years, which stinks because I was really looking forward to these.
I made this in jan 2009. I'm glad they have updated this recipe online from baking soda to baking powder. I'm sure that was the problem.
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