Noe Valley Bakery Blueberry Pecan Scones

Recipe by hannahactually
READY IN: 1hr 20mins
SERVES: 16
YIELD: 16 scones
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 375°. Line 2 baking sheets with parchment, or grease them with butter.
  • 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.
  • Combine the flour, sugar, baking powder, salt and baking soda in a large bowl.
  • 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.
  • 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.
  • Sprinkle the blueberries on top of the dough and only mix enough to evenly distribute the berries.
  • 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.).
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