Noe Valley Bakery Blueberry Pecan Scones

1. 1

   Preheat the oven to 375u00b0. Line 2 baking sheets with parchment, or grease them with butter.

2. 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. 3

   Combine the flour, sugar, baking powder, salt and baking soda in a large bowl.

4. 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. 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. 6

   Sprinkle the blueberries on top of the dough and only mix enough to evenly distribute the berries.

7. 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.).

* Per serving · 4 servings · Values may vary.

No additional tips available.