Blueberry And Pecan Scones Recipes
Make and share this Blueberry and Pecan Scones recipe from Food.com.
Recipe From food.com
Provided by loof751
Categories Scones
Time 26m
Yield 15 scones
Number Of Ingredients 11
It's fine to freeze the scones ahead as directed below; the baking time may be slightly longer. These are amazing scones! Perfect for tea or dessert or even breakfast! YUM! Prep time includes 30 minute freezing time for butter.
Recipe From food.com
Provided by hannahactually
Categories Scones
Time 1h20m
Yield 16 scones, 16 serving(s)
Number Of Ingredients 9
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Jan 1, 2018 1-1/2 teaspoons vanilla extract 1 cup fresh or frozen blueberries 1/3 cup chopped pecans, toasted 2 teaspoons grated lemon …
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Jan 1, 2018 1-1/2 teaspoons vanilla extract 1 cup fresh or frozen blueberries 1/3 cup chopped pecans, toasted 2 teaspoons grated lemon …
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Total Time 45 mins
Cuisine Europe, British
Calories 261 per serving
- Cut in butter until mixture resembles coarse crumbs. , In a small bowl, whisk the egg, milk and vanilla; add to crumb mixture.
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- Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
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