Blueberry-Pecan Scones

Remember that new cookbook I got? The Cooking Light Mix & Match Low-Calorie Cookbook is a super collection of lower cal recipes and tonight I made these Blueberry and Pecan Scones for breakfast tomorrow. The best part about them, besides their great taste (I sneaked a small bite), is that they are only 245 calories per scone! Yum!!

Blueberry-Pecan Scones
Ingredients:
1/2 cup 1% milk
1/4 cup sugar
2 tsp grated lemon rind (I used orange rind, since I was out of lemons)
1 tsp vanilla extract
1 large egg
9 oz. AP flour (about 2 cups)
1 tbs. baking powder
1/2 tsp salt
3 tbs chilled butter, cut into small pieces
1 cup fresh or frozen blueberries (I used some frozen ones I set aside this summer)
1/4 cup finely chopped toasted pecans
Cooking spray
1 large egg white, lightly beaten
2 tbs. sugar

1. Preheat oven to 375 degrees.
2. Combine the first 5 ingredients in a medium bowl and mix. Combine flour, baking powder and salt in a food processor (or a bowl). Pulse the butter in (or cut in with 2 knives if not using a food processor). Add milk mixture, stirring until just moist. Remove to a separate bowl. Add blueberries and pecans and gently mix.



3. Turn dough out onto a floured surface. Pat dough into an 8-inch circle. Cut dough into 8 wedges and put on a baking sheet coated with cooking spray. Brush egg white over wedges and sprinkle sugar. (I did not need 2 whole tbs. of sugar.)



4. Bake at 375 for 18 minutes or until golden. Serve warm.



*Don't knead the dough or you will smoosh the blueberries!!