Blueberry Pecan Scones

Ingredients
1/2 cup reduced fat milk
1/4 cup sugar
2 teaspoon grated lemon rind
1 teaspoon vanilla extract
1 large egg
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons butter
1 cup fresh blueberries
1/4 cup fine toasted chopped pecans
1 large egg white
2 tablespoons sugar


Preparation
Preheat oven to 375 degrees.

Combine milk, sugar, lemon rind, vanilla extract, and egg in a medium mixing bowl and stir.

Combine flour, baking powder, and salt in a large mixing bowl and stir. With a blender, mix in butter until well mixed. Fold in blueberries and pecans then add the milk mixture while stirring until well mixed.

Place dough on a floured surface and pat down into roughly and 8 inch circle. Cut out 10 wedges then place wedges on cookie sheet coated with Pam cooking spray. Brush egg white over the top of the wedges then sprinkle tops of wedges evenly with 2 tablespoons of sugar. Bake at the above specified temperature for about 18 minutes or until golden brown. Cool then serve.