Sunday, March 4, 2012

Blueberry Scones

Blueberry Scones

I LOVE a good scone and have found they are way easier to make than you would think.  In this recipe I use blueberries but you can easily replace the lemon & blueberry with whatever flavor you are craving: cranberries & orange, chocolate chips, cinnamon chips, etc.







Ingredients
1/2 cup 2% reduced-fat milk 
(or whatever milk you have in the fridge)

1/4 cup sugar

2 teaspoons grated lemon rind 

1 teaspoon vanilla extract

1 large egg 

2 cups all-purpose flour 

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 ( you can also use walnuts)
Cooking spray 

1 large egg white, lightly beaten (you can also use EggBeaters)

2 tablespoons sugar 


Preparation
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).  Try not to over-stir, this will keep the scones light.

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 or these keep nicely for a few days.  I’ve also had success with freezing these for about a month and just defrosting a couple at a time.

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