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Blueberry Pecan Scones

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by The Carriage House Inn Bed and Breakfast

Morning Treat--Blueberry Scone

Blueberries are in abundance during the month of June, so our signature dish this month at The Carriage House Inn Bed and Breakfast is Blueberry Pecan Scones.  Easy to make, delicious to eat, and good for you this recipe is one you will enjoy.  We are growing blueberry bushes in our organic garden and hope to be able to harvest our own blueberries next summer.  This month, as we did last month, we visited a farm near Lynchburg, Virginia to pick them fresh.

  • 2 cups flour
  • 1/4 cup plus 1 tablespoon sugar, divided
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 cup cold butter, unsalted
  • 1 egg
  • 1/2 cup whole milk
  • 1 1/2 teaspoons vanilla extract
  • 1 cup fresh blueberries
  • 1/3 cup chopped pecans, toasted
  • 2 teaspoons grated lemon peel
  • 1 egg white, lightly beaten

 

In a large bowl combine the flour, 1/4 cup sugar, baking powder and salt.  Cut in butter until mixture resembles coarse crumbs.

In a small bowl whisk the egg, milk and vanilla; add to crumb mixture.  Stir in blueberries, pecans and lemon peel just until moistened.

Turn onto a floured surface, knead 6-8 times.  Pat into an 8-inch circle; cut into eight wedges.  Separate wedges and place 2 inches apart on a greased baking sheet.

Brush with egg white and sprinkle with remaining sugar.  Bake at 375 for 18-20 minutes or until lightly browned.  Serve warm.

Makes 8 large scones.

At The Carriage House Inn Bed and Breakfast we bake these scones in a mini-scone pan, found in kitchen specialty stores or at kingarthurflour.com, and serve them as our Amuse-Bouche course at the beginning of our legendary four-course breakfast.  The smaller pan makes 16 2″x3″ mini-scones.  We have used white sugar crystals or sprinkling sugar, found at kitchen specialty stores or wherever cake baking supplies are sold, as the final step, adjusting the amount of granulated sugar used in the recipe accordingly.  You may use frozen blueberries.  If using frozen blueberries do not thaw to avoid discoloring the batter.  To toast the pecans, place them on a baking sheet in a 350 oven for 7-10 minutes, or until fragrant and a medium-brown color.  Watch them carefully as they burn easily.  Chop them after they are toasted.  These scones are great served alone or when accompanied by Lemon Curd, found in the baking isle at most grocery stores, for a taste balance of sweet and citrus-tart.