Description
Sweet, nutty, and with pockets of creamy blue cheese, these scones are perfect with your morning coffee and can be baking in your oven in no time.
Ingredients
Scale
- 2½ cups all purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon Kosher salt
- 8 tablespoons unsalted butter, cut into cubes
- 2 eggs
- 2/3 cup buttermilk (alternatively, you can use 2/3 cup whole milk with ½ tablespoon lemon juice stirred in)
- ½ cup walnuts, chopped
- 20 dried apricots, quartered
- 4½ ounces (about 1 cup) Castello Noble Blue cheese, crumbled into large chunks
Instructions
- Preheat oven to 400F.
- In a large bowl, mix together flour, sugar, baking powder, and salt. Cut in butter until coarse lumps form. Add eggs and buttermilk and mix until well combined.
- Stir in walnuts, apricots, and blue cheese. Use your hands to knead the dough in the bowl until ingredients are mixed throughout.
- Transfer dough to a lightly floured surface and shape into an 8 inch round. Cut round into 8 even triangles. Transfer scones to a parchment paper lined baking sheet. At this point, you can freeze the scones.
- Bake for 25 minutes, until scones are golden brown. Some cheese may ooze out the sides. If baking scones from frozen, bake for 30-35 minutes.
- Let cool for 10 minutes before serving.
- Category: Baking, Breakfast, Pastry