Ingredients
2 cups all-purpose flour1/4 cup plus 1 tablespoon sugar, divided3 teaspoons baking powder3/4 teaspoon salt1/4 cup cold butter1 large egg, room temperature1/2 cup whole milk1-1/2 teaspoons vanilla extract1 cup fresh or frozen blueberries1/3 cup chopped pecans, toasted2 teaspoons grated lemon zest1 large egg white, lightly beaten
Preparation
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 the blueberries, pecans and lemon zest just until moistened.
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 baking sheet.
Brush with egg white and sprinkle with remaining sugar. Bake at 375° for 18-22 minutes or until lightly browned. Serve warm.
