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Noe Valley Bakery Blueberry Pecan Scones

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)41.1926
Energy (kCal)1377.8319
Carbohydrates (g)101.8616
Total fats (g)99.1749
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 375°. 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.). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 7 ounces unsalted 1131.165 51.9741 35.3439 95.256
    purpose flour 2 1/2 cups - - - -
    sugar 1/3 cup granulated 106.6 20.0027 3.3367 1.6640000000000001
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    salt 1/2 teaspoon - - - -
    baking soda 1/4 teaspoon 0.0 0.0 0.0 0.0
    pecan 1/3 cup toasted chopped 95.4489 17.887999999999998 1.9644 2.0107
    buttermilk 1 cup - - - -
    blueberry 1/2 cup 42.18 10.7226 0.5476 0.2442

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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