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.







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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