Blueberry and Pecan Scones

Submitted by loof751

"For breakfast time, tea time, any time!"

 

• Ready In: 26mins
• Ingredients: 11
• Yields: 15 scones

ingredients

• 3 cups flour
• 3⁄4 cup sugar
• 1 tablespoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 3⁄4 cup butter
• 1 cup dried blueberries
• 1⁄2 cup chopped pecans
• 2 teaspoons orange zest
• 1 cup buttermilk
• 1 tablespoon sugar

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.

Reviews

[rayolund]

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.

 

[CHEF GRPA]

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

 

[Annacia]

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.

 

[YungB]

These are very light and delicious. They are easy to do and the flavor is awesome. I would probably reduce the buttermilk a bit the next time as the dough was on the sticky side. Thanks for posting the recipe.

 

[momaphet]

What yummy scones! The combination of butter and buttermilk make these scones rich and delicious. Dried blueberries were quite expensive so I used dried cherries I had on had instead; they were a good match with the orange and pecans. I might put a little less orange in next time as it dominated the pecan flavor quite a bit but then again .... The one thing that I thought could be improved was the texture - they are a bit heavy - I think adding a little more baking powder could solve this, but they tasted so good they still had to get 5 stars! Thanks for sharing loof, I'll be making these again! Made for PRMRT