A scone for the holidays

 

Blueberries turn these scones into a special breakfast.

Blueberries turn these scones into a special breakfast.
Photo by: familyfeatures.com

 

 

Family Features

 

 

Looking for something a bit different when guests are visiting during the holidays? Wake everyone up with the aroma of blueberry-pecan scones baking in the oven.

 

 

BLUEBERRY PECAN SCONES

 

 

 

1/2 cup 2-percent 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

 

 

  • Preheat oven to 375 F.

     

  • 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 alarge 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 wedges on a baking sheet coated with cooking spray. Brush egg white over wedges; sprinkle evenly with 2 tablespoons sugar.

     

  • Bake scones at 375 F for 18 minutes or until golden. Serve warm.

     

    (Source: Recipe adapted from Cooking Light)

     

     

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