Blueberry-Pecan Scones

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

Preparation

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.