Ingredients:
1/2 cup 2% reduced-fat milk
1/4 cup sugar
2 tsp grated lemon rind
1 tsp vanilla extract
1 large egg
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
3 tbsp chilled butter, cut into small pieces
1 cup fresh or frozen blueberries
1/4 cup finely chopped pecans, toasted
cooking spray
1 large egg white, lightly beaten
2 tbsp sugar
Directions:
1. Preheat oven to 375
2. 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
pastery blender until mixture resembles coarse meal. Gently
fold in blueberries and pecans. Add milk mixture, stirring
just until moist (dough may be sticky).
3. Turn dough out onto a floured surface; pat dough into an
8-inch circle. Cut dough into 10 wedges, and place the 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 tbsp sugar. Bake scones at 375 for
18 minutes or until golden.
Yield: 10 servings
Serving Size: One scone
Nutritional Information:
Calories 196; Fat 6.6g; Protein 4.4g; Carb 30.2g; Fiber 1.4g; Sodium 308mg; Calc 107mg