Food recipes
Noe Valley Bakery Blueberry Pecan Scones
Noe Valley Bakery Blueberry Pecan Scones Ingredients: butter, without salt wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, t...
Noe Valley Bakery Blueberry Pecan Scones
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
nuts, pecans
milk, buttermilk, fluid, cultured, lowfat
blueberries, raw
Directions:
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.
).
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
nuts, pecans
milk, buttermilk, fluid, cultured, lowfat
blueberries, raw
Directions:
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.
).