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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Blueberry-Pecan Scones

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.

Cooking Light DECEMBER 2005

  • Yield: 10 servings (serving size: 1 scone)

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

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.

Nutritional Information

Amount per serving
  • Calories: 196
  • Calories from fat: 30%
  • Fat: 6.6g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1g
  • Protein: 4.4g
  • Carbohydrate: 30.2g
  • Fiber: 1.4g
  • Cholesterol: 31mg
  • Iron: 1.5mg
  • Sodium: 308mg
  • Calcium: 107mg
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Blueberry-Pecan Scones recipe

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