Noe Valley Bakery Blueberry Pecan Scones

Total Time
1hr 20mins
Prep 50 mins
Cook 30 mins

It's fine to freeze the scones ahead as directed below; the baking time may be slightly longer. These are amazing scones! Perfect for tea or dessert or even breakfast! YUM! Prep time includes 30 minute freezing time for butter.


  1. Preheat the oven to 375°. Line 2 baking sheets with parchment, or grease them with butter.
  2. Chop the butter into 1/4-inch pieces. (It is important to make the pieces no larger than 1/4 inch because they are difficult to make any smaller once frozen.) Spread on a plate and place in the freezer until hard, about 30 minutes or overnight.
  3. Combine the flour, sugar, baking powder, salt and baking soda in a large bowl.
  4. Add the butter, and chop with two butter knives or a pastry blender until it is well blended and some of the butter is crumbly. Mix in the pecans.
  5. Gradually add the buttermilk, 1/3 cup at a time, and mix gently until all ingredients are incorporated but not completely blended. You might not use up all of the liquid. The end result should be a shaggy mass.
  6. Sprinkle the blueberries on top of the dough and only mix enough to evenly distribute the berries.
  7. Gently form the dough into 1/3-cup balls and place them 1 inch apart on the prepared baking sheets. (You may freeze the balls at this point and bake them later. Once frozen, place scones in freezer storage bags.).
Most Helpful

5 5

I made these for breakfast today and they were super yummy! The scones were quick and easy to put together and came out moist on the inside with a slight crunch on the outside. Instead of 7 ounces butter I only used 3 oz, which was perfectly fine and due to some confusion during the process of making these, I forgot to add the 1/3 cup of sugar to the dough. lol To make up for that I sprinkled some sugar on top of the baked scones, which gave them a nice crunch. Oh, and since there was no baking time mentioned, I started checking on them after 10 minutes and took them out after 15. Thanks so much for sharing this lovely recipe with us, hannah!