Breakfast
Blueberry Pecan Scones
Sonoma Orchid Inn
12850 River Road
Guerneville, CA 95446
sonomaorchidinn.com
- RECIPE YEAR: 2013
- RECIPE BY: Dana Murphy
- YIELD: Serves 12
These scones are perfect for make-ahead ease and fresh-baked goodness. Once the dough is prepared, you can form it into individual balls and freeze them for baking later. Once frozen, place the scones in freezer storage bags.
Ingredients:
- 7 ounces cold unsalted butter
- 2 1/2 cups all-purpose flour
- 1/3 cup 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 blueberries (fresh or frozen)
Directions:
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Cut the butter into 1/4-inch pieces and spread them on a plate. Place the plate in the freezer until the butter pieces are hard, at least 30 minutes or up to overnight. (It is important to make the pieces no larger than 1/4 inch because they are difficult to make any smaller once frozen.) In a large bowl, stir together the flour, sugar, baking powder, salt and baking soda. Add the frozen butter and chop the mixture with 2 butter knives or a pastry blender until 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 of the ingredients are incorporated but not completely blended. You might not use all of the buttermilk. The end result should be a shaggy mass. Sprinkle the blueberries on top of the dough and mix only enough to evenly distribute them. Gently form the dough into 1/3-cup balls and place them 1 inch apart on the prepared baking sheets. Bake until the scones are cooked through and golden, 24 to 26 minutes. Let the scones cool for 10 minutes before serving.
