Noe Valley Bakery Blueberry Pecan Scones Food

NOE VALLEY BAKERY BLUEBERRY PECAN SCONES

Noe Valley Bakery Blueberry Pecan Scones image

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.

Provided by hannahactually

Categories Scones

Time 1h20m

Yield 16 scones, 16 serving(s)

Number Of Ingredients 9

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

Steps:

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.).

BLUEBERRY AND PECAN SCONES

Blueberry and Pecan Scones image

Make and share this Blueberry and Pecan Scones recipe from Food.com.

Provided by loof751

Categories Scones

Time 26m

Yield 15 scones

Number Of Ingredients 11

Ingredients

3 cups flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter
1 cup dried blueberries
1/2 cup chopped pecans
2 teaspoons orange zest
1 cup buttermilk
1 tablespoon sugar

Steps:

Sift flour, 3/4 cup sugar, baking powder, baking soda, and salt into a large bowl. Mix well.
Cut in the butter until the mixture is crumbly.
Stir in blueberries, pecans, and orange zest.
Stir in buttermilk just until moistened.
On a floured surface, roll dough 3/4 inches thick. Cut into 2 1/2 inch circles or triangles.
Place on a greased baking sheet and sprinkle with 1 tablespoon sugar.
Bake at 400°F for 15-16 minutes.

BLUEBERRY PECAN SCONES

Blueberry Pecan Scones image

These scones are great any time of year using fresh or frozen blueberries. I serve them alone as a snack or as part of a meal.

Provided by Taste of Home

Time 45m

Yield 8 scones.

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
1/4 cup plus 1 tablespoon sugar, divided
3 teaspoons baking powder
3/4 teaspoon salt
1/4 cup cold butter
1 large egg, room temperature
1/2 cup whole milk
1-1/2 teaspoons vanilla extract
1 cup fresh or frozen blueberries
1/3 cup chopped pecans, toasted
2 teaspoons grated lemon zest
1 large egg white, lightly beaten

Steps:

In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. , In a small bowl, whisk the egg, milk and vanilla; add to crumb mixture. Stir in the blueberries, pecans and lemon zest just until moistened. , Turn onto a floured surface, knead 6-8 times. Pat into an 8-in. circle; cut into eight wedges. Separate wedges and place 2 in. apart on a greased baking sheet. , Brush with egg white and sprinkle with remaining sugar. Bake at 375° for 18-22 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 261 calories, Fat 11g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 452mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein.

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