Noe Valley Bakery Blueberry Pecan Scones
Indulge in the heavenly combination of sweet and nutty flavors with these Noe Valley Bakery Blueberry Pecan Scones—perfect for breakfast or an afternoon treat. Made with fresh, juicy blueberries and crunchy chopped pecans, these tender, buttery scones strike the perfect balance of texture and flavor. The addition of heavy cream and a touch of vanilla creates a rich, delicate crumb, while a sprinkle of optional coarse sugar adds an irresistible golden crunch. Ready in just under 40 minutes, these bakery-style scones are easy to make and perfect for impressing guests or satisfying a cozy weekend craving. Whether served warm from the oven or at room temperature, these homemade scones are a delightful way to elevate your pastry game.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.3333 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 0.5 cup Heavy cream
- 1 whole Large egg
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 0.5 cup Chopped pecans
- 2 tablespoons Coarse sugar for sprinkling (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until the dough comes together. Be careful not to overmix.
Gently fold in the blueberries and chopped pecans, ensuring they are evenly distributed without squishing the blueberries.
Turn the dough out onto a lightly floured surface and shape it into a disc about 1 inch thick and 7 inches in diameter.
Using a sharp knife or bench scraper, cut the disc into 8 equal wedges.
Place the scones on the prepared baking sheet, spacing them out slightly.
If desired, sprinkle the tops of the scones with coarse sugar to add a bit of crunch and sweetness.
Bake the scones in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
3048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.4 g | 236% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2210 mg | 96% | |
| Total Carbohydrate | 309.0 g | 112% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 110.6 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 135 mg | 10% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 706 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
