Servings: 10, Serving Size: 1 scone

Ingredients

• ½ cup skim milk
• ¼ cup sugar
• 2 tsp grated lemon rind
• 1 tsp vanilla extract
• 1 large egg
• 2 cups all-purpose flour (about 9 ounces)
• 1 Tbsp baking powder
• ½ tsp salt
• 3 Tbsp chilled butter, cut into small pieces
• 1 cup fresh or frozen blueberries
• ¼ cup finely chopped pecans, toasted
• Cooking spray
• 1 large egg white
• 2 Tbsp sugar

Directions

Preheat oven to 375ºF. Combine first two ingredients in a medium bowl, stirring with a whisk. Add grated lemon, vanilla, and egg, and whisk until combined. In a separate large bowl, combine flour, baking powder, and salt, stirring with a whisk. Cut butter into flour mixture with pastry blender or two knives until mixture resembles coarse meal. Gently fold in blueberries and pecans. Add milk mixture, stirring just until moist (dough will be sticky).

Turn dough out onto a floured surface; pat dough into an 8-inch circle. Cut dough into 10 wedges and place dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle evenly with 2 Tbsp sugar. Bake scones at 375ºF for 18 minutes or until golden. Serve warm.

Nutritional Analysis per Serving

• Calories: 200
• Protein: 4 g
• Carbohydrate: 30 g
• Fat: 6 g
• Food Groups: 2 starch, 1 fat