Monday, May 3, 2010

Blueberry Pecan Scones

I recently bought Cooking Light's Cook Smart Eat Well cookbook and was flipping through the recipes. I came across a blueberry pecan scone recipe and had all the ingredients so I decided to go for it. The reviews online were mixed and I had never made scones so I didn't have too high of expectations. They weren't the most attractive scones I've seen but they tasted pretty good. Since I have no prior experience of homemade scones, I have nothing to compare them to. I am going to try some other recipes for "fun" anyway, but I'd make these again.

Blueberry Pecan Scones
Cooking Light


1/2 cup 2% reduced-fat milk  fat-free 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 parchment paper
1 large egg white, lightly beaten
2 tablespoons sugar

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 lined with parchment paper (if no parchment paper, spray 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.


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