Blueberry Pecan Scones

• 2 cups all-purpose flour
• 1/4 cup plus 1 tablespoon sugar, divided
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 cup cold butter
• 1 large egg, room temperature
• 1/2 cup whole milk
• 1-1/2 teaspoons vanilla extract
• 1 cup fresh or frozen blueberries
• 1/3 cup chopped pecans, toasted
• 2 teaspoons grated lemon zest
• 1 large egg white, lightly beaten

1. In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.
2. In a small bowl, whisk the egg, milk and vanilla; add to crumb mixture. Stir in the blueberries, pecans and lemon zest just until moistened.
3. Turn onto a floured surface, knead 6-8 times. Pat into an 8-in. circle; cut into eight wedges. Separate wedges and place 2 in. apart on a greased
4. .
5. Brush with egg white and sprinkle with remaining sugar. Bake at 375u0b0 for 18-22 minutes or until lightly browned. Serve warm.

flour, sugar, baking powder, salt, cold butter, egg, milk, vanilla, blueberries, pecans, lemon zest, egg white

Taken from www.tasteofhome.com/recipes/blueberry-pecan-scones/ (may not work)