top of page

Blueberry Lemon Pecan Scones ~ Writer in the Kitchen

About Writer in the Kitchen, aka MK's Cookery: I love to be in the kitchen. Once upon a time I was going to be a pastry chef, and though my life took a different path (glad it did), my love for baking and cooking has never gone away. You can always find more on my Recipes page.

 

There is little more indulgent and relaxing than afternoon tea served with scones. These delicious British-style scones were a first in our kitchen, and now they are a weekly treat. The consistency of these scones is somewhere between cake and muffin, with a light and fluffy texture. They are far less dense than the scones I have always made, and I much prefer them. Why do I say British-style when these are obviously more American? Read on.


Blueberry Lemon Pecan Scones ~ Writer in the Kitchen - MK McClintock

An American biscuit is more like a British scone, though that is not always the case depending on what we put in said biscuits. While the base of this recipe is in the British-style, the addition of zest, extracts, and blueberries, plus the glaze, make them American-style. The tangy, lemon glaze adds an extra touch of sweetness, which is why we added it.


British scones are plainer, though no less delicious, and are meant to be topped with some kind of cream or preserve, or even just butter, again, like American biscuits. Without the blueberries in this recipe, the scones would have risen a bit more.


Blueberry Lemon Pecan Scones ~ Writer in the Kitchen - MK McClintock

The process for these scones is different from a traditional American-style scone. First, you don't need cold butter. Room temperature butter works best. This particular recipe calls for a food processor, and while it is much easier with a processor, one is not required.


It's always wise to make sure you have all your ingredients ready. This is in part to make sure you have everything you need, and also to save you a little time once you get started.


As mentioned earlier, a food processor was used to create a fine, sandy texture when combining the dry ingredients and the butter. You may use a pastry cutter, your fingers, or a hand mixer instead of a processor. However, we don't want butter chunks in this recipe. The fine texture, and use of less butter, helps to create a less dense scone. My mother, who is not usually a fan of scones, gives these lighter versions a big thumbs up.


A quiet porch is a perfect place to enjoy afternoon tea. If you have a garden, treat yourself by setting up a chair and table, and relax with a cup of tea and a good book. It's back to writing for me!


Enjoy, and thank you for visiting!


If you're not keen on pecans, check out the Lemon Blueberry Scones without pecans.



bottom of page