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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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.