Rachel's Blueberry-Pecan Scones

Rachel says that she makes a bunch of these at once and then just keeps them refrigerated. #genius

• 1/2 cup milk
• 1/4 cup sugar
• 2 teaspoons grated lemon rind
• 1 teaspoon vanilla extract
• 1 large egg
• 2 cups all-purpose flour (sifted or lightly spooned)- 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons chilled butter, cut into small pieces- 1 cup fresh or frozen blueberries
• 1/4 cup finely chopped pecans, toasted
• Cooking spray
• 1 large egg white, lightly beaten
• 2 tablespoons sugar

Preheat oven to 375. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries and pecans. Add milk mixture, stirring just until moist (dough will be sticky).