Noe Valley Bakery Blueberry Pecan Scones

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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.

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Steps

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Preheat the oven to 375.

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Line 2 baking sheets with parchment , or grease them with butter.

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Chop the butter into 1 / 4-inch pieces.

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Spread on a plate and place in the freezer until hard , about 30 minutes or overnight.

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

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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.

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Mix in the pecans.

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Gradually add the buttermilk , 1 / 3 cup at a time , and mix gently until all ingredients are incorporated but not completely blended.

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You might not use up all of the liquid.

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The end result should be a shaggy mass.

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

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Gently form the dough into 1 / 3-cup balls and place them 1 inch apart on the prepared baking sheets.

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Ingredients

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unsalted butter, all-purpose flour, granulated sugar, baking powder, salt, baking soda, pecans, buttermilk, fresh blueberries