Lets give 'em something to blog about...

... how about Blueberry-Pecan Scones!

Dear Blogary,

Today I made really delicious scones. They're so good, I wish to preserve the recipe forever and ever and time capsule it on blog.

1/2 c. milk. Real milk, not watered down chalky water milk.
1/4 c. sugar
2 tsp. lemon rind- don't forget to grate inside the rind, too (white layer just below yellow outer rind)
1 tsp. vanilla (recommended daily dosage of Molina Real vanilla from Mexico)
1 large egg from your cluck-cluck out back
2 c. flour power
1 Tbsp. baking powder. Or crack cocaine. Both produce a rising effect.
1/2 tsp. salt. Of the earth.
3 Tbsp. chilled butter, cut into small pieces. Moreslized butter, if you will.
1 c. fresh or frozen blueberries
1/4 c. finely chopped pee-cans
Cooking spray

375 degree oven
Combine first 5 ingredients with a whisk. Combine flour, baking powder, salt with whisk. Cut in butter with pastry blender or 2 knives until mixture turns into a coarse meal. Gently fold in blueberries and pecans. And when you toast those pecans, watch out, they burn quick-like if you're not careful. Add milk mixture. Don't stir too much, just until moist. Dough will be sticky. Do not have a mad cow over this. Throw dough on a floured surface, form an 8-inch circle with it, cut 8-10 slices out of it. Spray sprayable lard on the cookie sheet, throw the slices on, brush an egg white on all slices. Sprinke about 2 Tbsp. of sugar or however much you want depending on your Tooth. (Muy importante... sugar makes it bueno) Bake for about 18 minutes!

I wouldn't get all Martha Steward the Jail Bird on you people for nothing... these scones are really good.
Thank you Cooking Light Magazine, and my boss' huge kitchen with every ingredient and utensil a scone baker could ever wish for.