Fancy a Scone?

I managed to get up kind of early this Sunday, so I decided to make something homemade for breakfast. The frozen blueberries in the freezer were calling out to me, which meant scones were a great option. This is a Cooking Light recipe, so it doesn't have as much butter as some scones. I have found that they are best when they're fresh, because they tend to get soft when they're stored. A tasty breakfast treat either way, compared to the usual cereal or toast.

Can you tell I get good use out of this pizza stone?!

Blueberry-Lemon Scones
From Cooking Light

• 1/2 cup 2 percent milk
• 1/4 cup sugar
• zest of 1 lemon
• juice of 1/2 lemon
  
• 1 tsp vanilla extract
• 1 large egg
• 2 cups flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 3 tbsp chilled butter, cut into small pieces
• 1 cup blueberries (fresh or frozen)
• 1/4 cup finely chopped pecans, toasted (I omitted these, because I didn't have any)

• 1 egg white, lightly beaten
• 2 tbsp sugar

Preheat oven to 375 degrees

Combine first 6 ingredients in a medium bowl. In a large bowl, combine flour, baking powder, and salt. Cut butter into flour mixture with a pastry blender, until it resembles coarse meal. Gently fold in blueberries and pecans. Add milk mixture, stirring until just moist (dough will be sticky).

Turn dough out onto a floured surface; pat dough into an 8 inch circle. Cut dough into 8 wedges, and place the dough wedges on a baking sheet or cooking stone. Brush egg white over the wedges, and sprinkle with sugar. Bake at 375 degrees for 18 minutes or until golden. Serve warm.