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Blue cheese scones anyone?
I love scones but typically steer more towards sweet than savory. But what about sweet and savory.
That’s what you get here with these blue cheese scones. I came up with this idea after having a blue cheese and apple scone at a local bakery. It was delish, and I was originally the game plan. Tender scones with a hint of blue cheese and tart fruit pieces throughout. After looking in my pantry however, I settled on apricots, specifically dried California apricots. This might not seem like it matters, but it makes a huge difference.
Most dried apricots you’ll see in the grocery store are the Turkish variety. They’re light orange in color, dried whole, and have a delicate sweet flavor. Not bad necessarily, until you compare them to the California variety. These are bright orange, halved, and have an intense, tart flavor that means you will know what you are eating without a doubt. It’s like you’re eating two different things.
Both apricots will work here, so if you’re a fan of one over the other, use that. But the California apricots will be a stronger compliment to the blue cheese in my opinion.
For the blue cheese, use whatever you would use on a salad or cheese plate. If you like it there, you’ll like it here.
I made these in a food processor because it was easier to chop everything together, but you can certainly make them by hand if that’s typically how you make scones or biscuits. You can cut them however you like. I chose to cut them with a small biscuit cutter to make them for a cheese plate. But traditional triangles will work here if you’re putting them out for brunch. Either way, these are a definite win if you’re looking for something a little different, but with the same familiar feel.
Blue Cheese Apricot Pecans Scones
Flaky and tender, these blue cheese scones with apricots and pecans, are sweet, savory, and salty. Perfect for brunch or a unique cheese plate.
Ingredients
- 1/2 cup dried apricots
- 3 cups flour
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/3 cup toasted pecans
- 4 ounces blue cheese
- 4 ounces cold butter cubed
- 1 cup buttermilk plus extra for brushing
Instructions
- Preheat oven to 425 degrees F.
- Chop the apricots and put them in a small bowl. Cover with hot water, let sit for about 5 minutes, drain.
- Put the flour, baking powder, salt, pecans, blue cheese, and butter in a food processor. Pulse until the mixture is the size of small crumbs. A few pea sized pieces are okay, but it should be mostly half that size.
- Transfer to a large mixing bowl. Add the buttermilk and mix by hand until you have a shaggy dough.
- Transfer to a floured surface, pat into a circle or rectangle, about 1 1/12 inches thick.
- Cut the scones into 8 triangles, or 16 circles and transfer to a parchment lined baking sheet.
- Brush with buttermilk, and bake. Larger scones will take about 20 minutes, smaller 12-15. They’re done when the tops are lightly golden and the bottom are well caramelized. The tops should be firm to the touch.
- Let cool before serving.
Notes
Storing leftovers: Store leftovers in an airtight container for up to 3 days.
Sourcing: I get California dried apricots from Trader Joe’s, but they can also be purchased here.
Pairs well with: Brussels Sprout Panzanella Salad, Chai Tea Concentrate
Nutrition
Calories: 260kcalCarbohydrates: 43gProtein: 9gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 734mgPotassium: 222mgFiber: 2gSugar: 6gVitamin A: 450IUVitamin C: 1mgCalcium: 239mgIron: 3mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
Tried this recipe?Let us know how it was!
