Blueberry Pecan Scones from Noe Valley Bakery

Ingredients:

7 ounces cold unsalted grass-fed butter

2 1/2 cups organic all-purpose flour

1/3 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/3 cup toasted pecans, chopped

1 cup buttermilk

1/2 cup fresh blueberries or 1/2 cup frozen blueberries

Instructions:

1) Preheat the oven to 375F. Line 2 baking sheets with parchment, or grease them with butter.

2) 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.

3) Combine the flour, sugar, baking powder, salt and baking soda in a large bowl.

Add the butter, and chop with two butter knives o until it is well blended and some of the butter is crumbly. Mix in the pecans.

4) 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 all of the liquid. You're aiming for a lumpy yet well-mixed (no dry spots of flour) cohesive ball (but not a smooth).

5) Sprinkle the blueberries on top of the dough and only mix enough to evenly distribute the berries.

6) 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).

7) Optional: lightly brush with egg wash (1 egg yolk + 1 tbs water or milk). This will give it that desired golden hue.

credit to: https://champsdiet.com/noe-valley-bakery-blueberry-pecan-scones/