Blueberry and Pecan Scones

Total Time
26mins
Prep 10 mins
Cook 16 mins

For breakfast time, tea time, any time!

Ingredients Nutrition

Directions

  1. Sift flour, 3/4 cup sugar, baking powder, baking soda, and salt into a large bowl. Mix well.
  2. Cut in the butter until the mixture is crumbly.
  3. Stir in blueberries, pecans, and orange zest.
  4. Stir in buttermilk just until moistened.
  5. On a floured surface, roll dough 3/4 inches thick. Cut into 2 1/2 inch circles or triangles.
  6. Place on a greased baking sheet and sprinkle with 1 tablespoon sugar.
  7. Bake at 400°F for 15-16 minutes.
Most Helpful

5 5

This recipe is so versatile. I've have some time substituted Blueberry, for different types of berries like Cranberries, and as of yesterday I made it w/ chocolate chips & with the zest w/1 tsp of cinamon. The flavor throughout with a nice tang from the Blueberry. They was a bit heavy - So I think I adding a little more baking powder could solve this for me. A very appealing scone recipe that is, made in almost no time at all. I make the full recipe so that I can freeze some to have on hand for a quick breakfast. I will always use this recipe in the future. Did it for PRMR 2013..... Thank you!!! Happy Cooking to y'all ! Grpa

5 5

A scones. I made 6 scones and they are perfect. I used frozen blueberries (of which I have lots) in place of the dried ones (of which I have none). These are so moist and tender they almost melt as you eat one but the raw sugar topping I used makes a wonderful crunchy top crust. I used Splenda in place of sugar and a heart healthy margarine. I love the pecan and blueberry combo.

I really enjoyed these scones. I found them easy to make and were very delicious. I only made one change. I used fresh Blueberries. When I ate the scones, the blueberries would explode in my mouth with a wonderful flavor! You should definitely make these scones with fresh blueberries.