Noe Valley Bakery Blueberry Pecan Scones Recipes

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.).

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.

Steps:

• Preheat oven to 425.
• Combine the flour, sugar, baking powder, and salt in a bowl.
• Add the lemon zest and pecans.
• In a measuring cut,stir together heavy cream and lemon extract.
• Stir into dry ingredients until dough holds together in a rough mass.
• Do not overmix.
• The dough will be sticky.
• Lightly flour a board and transfer the dough to it.
• Knead the dough 8 or 9 times.
• Pat into two circles about 6 inches round.
• Brush melted butter over the top and side of the circle of dough and sprinkle the sugar on top.
• Cut each circle into 6 wedges and place pieces on an ungreased baking sheet, allowing about an inch between pieces.
• Bake at 375° for 15-20 minutes or until golden brown.