A world-renowned weight-loss program established in 1969
Published: Oct. 23, 2007
Updated: June 28, 2011
Servings: 10, Serving Size: 1 scone
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.