Blueberry-Pecan Scones
If you are looking for a melt-in-your-mouth breakfast treat, this scone recipe is just the ticket. I like to freeze the leftovers and then pop in microwave for a quick breakfast.
Author: admin
  • Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 1 stick very cold butter, cut into small pieces
  • 1 cup heavy cream
  • 1/2 teaspoons pure vanilla extract
  • 1 cup berries
  • 1 cup pecans
  • Glaze
  • 2 cups powdered sugar
  • 2 tablespoons butter softened
  • 1 teaspoon vanilla
  • half-and-half
  1. Instructions
  2. Preheat oven to 375°F.
  3. Whisk flour, sugar, salt, and baking powder together in a large bowl.
  4. Add butter to the flour mixture and combine with a pastry cutter or fork until the
  5. mixture comes together in pea-sized crumbs.
  6. Add heavy cream and vanilla extract together in a small bowl. Drizzle over the flour
  7. mixture, then mix until moistened. If it’s too sticky, add a little more flour. If it seems
  8. too dry, add 1-2 more tablespoons heavy cream.
  9. Pour dough onto the counter and, with floured hands, work dough into a ball.
  10. Press into an 8-inch circle and, with a sharp knife, cut into 8 wedges.
  11. Place scones on a lined baking sheet. Bake for 15-20 minutes or until light brown
  12. around the edges and lightly browned on top.
  13. Remove from the oven and place on cooling rack.
  14. In a bowl, whisk together sifted powdered sugar, vanilla extract, and enough half-and-
  15. half to thin the glaze to your desired consistency for pouring over scone.
  16. Glaze cooled scones and top with nuts.