Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and then set aside.
In a large bowl, sift together the flour, baking powder, sugar and salt (a wire whisk is great for this). Using a pastry cutter or two knives, cut the ¼ cup of cold butter into the flour mixture until it looks like coarse crumbs. Fold in the blueberries and pecans.
In a small bowl, whisk together the eggs and milk until well-combined. Make a well in the center of the dry ingredients and pour in the egg mixture. Fold together until fully incorporated.
Using a large cookie scoop (3 tablespoon size), drop the dough in rounds on the prepared cookie sheet. This should yield 12 scones.
Bake for 18-20 minutes, until just beginning to turn golden brown on top. Remove from the oven and cook for 5 minutes on the baking sheet before serving. These should be consumed within a day or two. Store in an airtight container.
Recipe by Maine Course at http://mainecourse.bdnblogs.com/2017/02/07/recipes/when-living-beyond-your-comfort-zone-becomes-just-living-blueberry-pecan-scones/