Noe Valley Bakery Blueberry Pecan Scones

Total Time: 1 hr 20 mins Preparation Time: 50 mins Cook Time: 30 mins

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

Recipe

• 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.).