Noe Valley Bakery Blueberry Pecan Scones |
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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 4 |
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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. Ingredients:
7 ounces cold unsalted butter |
2 1/2 cups all-purpose flour |
1/3 cup granulated sugar |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1/3 cup toasted pecans, chopped |
1 cup buttermilk |
1/2 cup fresh blueberries or 1/2 cup frozen blueberries |
Directions:
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.).
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