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    You are in: Home / Recipes / Blueberry and Pecan Scones Recipe
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    Blueberry and Pecan Scones

    Blueberry and Pecan Scones. Photo by momaphet

    1/8 Photos of Blueberry and Pecan Scones

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    Total Time:

    Prep Time:

    Cook Time:

    26 mins

    10 mins

    16 mins

    loof's Note:

    For breakfast time, tea time, any time!

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    Ingredients:

    Yield:

    scones

    Units: US | Metric

    Directions:

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

    Browse Our Top Scones Recipes

    Ratings & Reviews:

    • on November 05, 2010

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 02, 2014

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 17, 2013

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

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    Nutritional Facts for Blueberry and Pecan Scones

    Serving Size: 1 (1030 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 246.7
     
    Calories from Fat 109
    44%
    Total Fat 12.2 g
    18%
    Saturated Fat 6.1 g
    30%
    Cholesterol 25.0 mg
    8%
    Sodium 290.8 mg
    12%
    Total Carbohydrate 31.5 g
    10%
    Dietary Fiber 1.0 g
    4%
    Sugars 11.8 g
    47%
    Protein 3.5 g
    7%

    The following items or measurements are not included:

    dried blueberries

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