Clarion County Recipe of the Day: Blueberry Pecan Scones
Serve these tasty scones for breakfast or as a snack!
Blueberry Pecan Scones
2 cups all-purpose flour
1/4 cup plus 1 tablespoon sugar, divided
3 teaspoons baking powder
3/4 teaspoon salt
1/4 cup cold butter
1 large egg, room temperature
1/2 cup whole milk
1-1/2 teaspoons vanilla extract
1 cup fresh or frozen blueberries
1/3 cup chopped pecans, toasted
2 teaspoons grated lemon zest
1 large egg white, lightly beaten
~In a large bowl, combine the flour, 1/4 cup sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs.
~In a small bowl, whisk the egg, milk, and vanilla; add to crumb mixture. Stir in the blueberries, pecans and lemon zest just until moistened.
~Turn onto a floured surface, knead six to eight times. Pat into an 8-inch circle; cut into eight wedges. Separate wedges and place 2 inches apart on a greased baking sheet.
~Brush with egg white and sprinkle with remaining sugar.
~Bake at 375° for 18 to 22 minutes (or until lightly browned). Serve warm.
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