Blueberry Pecan Scones
Serves: yields 12 scones
  • 1¾ cup all-purpose flour
  • 1¼ tsp baking powder
  • 2 tbsp sugar
  • ½ tsp Kosher salt
  • ¼ cup cold unsalted butter
  • 1 cup frozen wild blueberries
  • ¼ cup chopped pecans
  • 2 large eggs
  • ¼ cup plus 1 tbsp milk
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and then set aside.
  2. In a large bowl, sift together the flour, baking powder, sugar and salt (a wire whisk is great for this). Using a pastry cutter or two knives, cut the ¼ cup of cold butter into the flour mixture until it looks like coarse crumbs. Fold in the blueberries and pecans.
  3. In a small bowl, whisk together the eggs and milk until well-combined. Make a well in the center of the dry ingredients and pour in the egg mixture. Fold together until fully incorporated.
  4. Using a large cookie scoop (3 tablespoon size), drop the dough in rounds on the prepared cookie sheet. This should yield 12 scones.
  5. Bake for 18-20 minutes, until just beginning to turn golden brown on top. Remove from the oven and cook for 5 minutes on the baking sheet before serving. These should be consumed within a day or two. Store in an airtight container.
Recipe by Maine Course at