By Heidi Sutton
Wake up the family with the delicious smell of scones baking in the oven.
Blueberry-Pecan Scones
YIELD: Makes 10 scones
INGREDIENTS:
1/2 cup 2% reduced-fat milk
1/4 cup sugar
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1 large egg
2 cups all-purpose
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1 cup fresh or frozen blueberries
1/4 cup finely chopped pecans, toasted
Cooking spray
1 large egg white, lightly beaten
2 tablespoons sugar
DIRECTIONS:
Preheat oven to 375°. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 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 the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle evenly with 2 tablespoons sugar. Bake scones at 375° for 18 minutes or until golden. Serve warm.
Orange-Cranberry Scones
YIELD: Makes 6 scones
INGREDIENTS:
Scones:
2 1/4 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons cold butter
2 large eggs
1/2 cup cold heavy cream
1/2 cup dried cranberries
1 tablespoon grated orange peel
For the Glaze:
1 cup powdered sugar
2 tablespoons freshly squeezed orange juice
DIRECTIONS:
To prepare scones: Heat oven to 425° F. In large bowl, combine flour, sugar, baking powder and salt. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in eggs, one at a time, then milk, cranberries and orange peel.
Turn dough onto lightly floured surface. Refrigerate 30 minutes, or until firm. Pat dough into 8-inch round, about 3/4-inch thick. Cut into six wedges; carefully separate wedges and place on parchment-lined baking sheet about two inches apart. Bake about 15 minutes until lightly golden and crusty.
For glaze: In small bowl, combine confectioners’ sugar and orange juice. Drizzle slightly cooled scones with glaze.
