{"id":244,"date":"2009-03-14T17:03:00","date_gmt":"2009-03-14T17:03:00","guid":{"rendered":"https:\/\/cooleysekula.net\/cooking\/?p=244"},"modified":"2020-12-24T17:04:08","modified_gmt":"2020-12-24T17:04:08","slug":"blueberry-pecan-scones","status":"publish","type":"post","link":"https:\/\/cooleysekula.net\/cooking\/index.php\/2009\/03\/14\/blueberry-pecan-scones\/","title":{"rendered":"Blueberry-Pecan Scones"},"content":{"rendered":"\n

Ingredients:<\/strong><\/p>\n\n\n\n

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<\/p>\n\n\n\n

Directions:<\/strong><\/p>\n\n\n\n

1. Preheat oven to 375<\/p>\n\n\n\n

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).<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Yield: 10 servings
Serving Size: One scone<\/p>\n\n\n\n

Nutritional Information:<\/strong><\/p>\n\n\n\n

Calories 196; Fat 6.6g; Protein 4.4g; Carb 30.2g; Fiber 1.4g; Sodium 308mg; Calc 107mg<\/p>\n","protected":false},"excerpt":{"rendered":"

\nIngredients: 1\/2 cup 2% reduced-fat milk1\/4 cup sugar2 tsp grated lemon rind1…\n<\/div>\n
Continue reading “Blueberry-Pecan Scones”<\/span>…<\/a><\/div>\n","protected":false},"author":1,"featured_media":245,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-244","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","entry"],"_links":{"self":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/244","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/comments?post=244"}],"version-history":[{"count":1,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/244\/revisions"}],"predecessor-version":[{"id":246,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/244\/revisions\/246"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/media\/245"}],"wp:attachment":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/media?parent=244"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/categories?post=244"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/tags?post=244"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}