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.