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.

Judy Lockhart
Recipe by Cooking Light December 2005

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Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

196 calories; calories from fat 30%; fat 6.6g; saturated fat 2.2g; mono fat 2.9g; poly fat 1g; protein 4.4g; carbohydrates 30.2g; fiber 1.4g; cholesterol 31mg; iron 1.5mg; sodium 308mg; calcium 107mg.