First time I've made scones and these were awesome. I left out pecans.
Noe Valley Bakery Blueberry Pecan Scones
Noe Valley Bakery
Michael Gassen of Noe Valley Bakery says it's fine to freeze the scones ahead as directed below; the baking time may be slightly longer.
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 chopped toasted pecans
1 cup buttermilk
1/2 cup fresh or frozen blueberries
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.
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.)
Bake 24-26 minutes, or until cooked through and golden. Let cool 10 minutes before serving.
Yields 16 scones.
When frozen i have found that these can take up to 10 min longer. Instead of balls i formed these into "log" and cut 1 to 11/2 inch rounds. this worked well. These are addictive...
Noe Valley Bakery Blueberry Pecan Scones
Noe Valley Bakery
Michael Gassen of Noe Valley Bakery says it's fine to freeze the scones ahead as directed below; the baking time may be slightly longer.
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 chopped toasted pecans
1 cup buttermilk
1/2 cup fresh or frozen blueberries
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.
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.)
Bake 24-26 minutes, or until cooked through and golden. Let cool 10 minutes before serving.
Yields 16 scones.
When frozen i have found that these can take up to 10 min longer. Instead of balls i formed these into "log" and cut 1 to 11/2 inch rounds. this worked well. These are addictive...