View Full Version : Noe Valley Bakery Blueberry Pecan Scones

December 31st, 2011, 06:17 PM
Noe Valley Bakery Blueberry Pecan Scones

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.

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.

PER SCONE: 200 calories, 3 g protein, 21 g carbohydrate, 12 g fat (7 g saturated), 28 mg cholesterol, 87 mg sodium, 1 g fiber.

Source: San Francisco Chronicle 2006