blueberry-pecan scones

These scones were on our kitchen table one morning over the Christmas holiday and I was immediately drawn to them. 

I am obsessed with this rustic look.

There is something pretty about the plump blueberries studded through these triangle scones.

These look like the scones you see at your local bakery.

Maybe that’s why I love them. 

Plus, these are a bit healthier. Which makes them even better.

blueberry-pecan scones

(recipe from Cooking Light Magazine)

• ½ cup 2% reduced-fat milk  
• ¼ cup sugar
• 2 teaspoons grated lemon zest
• 1 teaspoon vanilla extract
• 1 large egg
• about 2 cups all-purpose flour [9 ounces], or whole-wheat pastry flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 3 tablespoons butter, chilled and cut into small pieces
• 1 cup fresh or frozen blueberries
• ¼ cup finely chopped pecans, toasted
• brush on top: 1 large egg white, lightly beaten
• 2 tablespoons sugar

Directions:

- Preheat oven to 375 degrees

- Combine first 5 ingredients in a medium bowl and mix with a whisk.

- Lightly spoon flour into dry measuring cups, and level with a knife.

- Combine flour, baking powder, and salt in a large bowl, stirring with a whisk.  Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries and toasted pecans.

- Add milk mixture, stirring just until moist (dough will be sticky)

- Turn dough out onto a floured surface, and knead lightly 4 times with floured hands. Pat into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into wedges; but do not separate.

-  Brush the egg white over the dough wedges, and sprinkle evenly with 2 tablespoons sugar.

- Bake at 375 for 18 minutes or until golden. serve warm or at room temperature.

- Makes 1 round, which is about 10 scones.

TIP: you can make these scones a day or two ahead, and store in an airtight container.  Knead the dough a few times just until mixture holds together. If you overwork it, it will break apart the blueberries.

Enjoy these scones with your morning coffee or with your afternoon tea.

I know, I know … that kind of life would be nice, right?