Ingredients Jump to Instructions ↓

  1. 7 ounces cold butter

  2. 2 1/2 cups all purpose flour

  3. 1/3 cup granulated sugar

  4. 1 teaspoon baking powder

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon baking soda

  7. 1/3 cup chopped toasted pecan s

  8. 1 cup buttermilk

  9. 1/2 cup fresh or frozen blueberries

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment, or grease them with butter. Chop the butter into ¼ inch pieces. Spread on a plate and place in the freezer until hard, about 30 minutes or overnight. Combine the flour, sugar, baking powder, salt an dbaking 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 ⅓ 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 for the dough into ⅓ 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 ocol 10 minutes before serving.


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