Blueberry-Pecan Scones

by | Aug 10, 2020 | Cookbooks

Blueberry-Pecan Scones
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Blueberry-Pecan Scones
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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
  • 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
Instructions
  1. Preheat oven to 375°F.
  2. Whisk flour, sugar, salt, and baking powder together in a large bowl.

  3. Add butter to the flour mixture and combine with a pastry cutter or fork until the mixture comes together in pea-sized crumbs.

  4. Add heavy cream and vanilla extract together in a small bowl. Drizzle over the flour mixture, then mix until moistened. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more tablespoons heavy cream.

  5. Pour dough onto the counter and, with floured hands, work dough into a ball.
  6. Press into an 8-inch circle and, with a sharp knife, cut into 8 wedges.

  7. Place scones on a lined baking sheet. Bake for 15-20 minutes or until light brown around the edges and lightly browned on top.

  8. Remove from the oven and place on cooling rack.

  9. In a bowl, whisk together sifted powdered sugar, vanilla extract, and enough half-and-half to thin the glaze to your desired consistency for pouring over scones.

  10. Glaze cooled scones and top with nuts.