Blueberry Pecan Scones

Ingredients:
2 cup all-purpose flour
¼ cup plus 1 Tablespoon sugar, divided
3 teaspoons baking powder
¾ teaspoon salt
¼ cup cold butter
1 egg
½ cup milk
1 ½ teaspoons vanilla extract
1 cup fresh or frozen blueberries
1/3 cup chopped pecans, toasted
2 teaspoons grated lemon peel
1 egg white, lightly beaten

Directions:

• In a large bowl, combine the flour, ¼ cup of sugar, baking powder, and salt.  Cut in butter until mix resembles coarse crumbs.
• In a small bowl, whisk the egg, milk, and vanilla; add to crumb mix.  Stir in blueberries, pecans, and lemon peel just until moistened.
• Turn onto a floured surface and knead six to eight times.  Pat into an eight inch circle; cut into eight wedges.  Separate wedges and place two inches apart on greased baking sheet.
• Brush with egg white and sprinkle with remaining sugar.  Bake at 375° for eighteen to twenty-two minutes or until lightly browned.  Serve warm.

Makes 8 scones.