Noe Valley Bakery Blueberry Pecan Scones

• 7 ounces cold unsalted butter
• 2 1/2 cups all-purpose flour
• 1/3 cup granulated 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 fresh blueberries or 1/2 cup frozen blueberries

1. Preheat the oven to 375u0b0. 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.
4. 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.
5. 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.
6. Sprinkle the blueberries on top of the dough and only mix enough to evenly distribute the berries.
7. 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.).

butter, flour, granulated sugar, baking powder, salt, baking soda, pecans, buttermilk, fresh blueberries

Taken from www.food.com/recipe/noe-valley-bakery-blueberry-pecan-scones-167935 (may not work)