The Whole Foods Kosher kitchen

Roquefort Hazelnut Scones Recipe

Posted on 13th of January, 2014 by Lévana

Roquefort hazelnut scones

These fabulous scones are the classical Brunch favorite taken to a new level. The pairing of roquefort and hazelnuts is a real knockout. A luxurious treat whipped up at the drop of a hat, like all scones. I am mighty proud of my latest creation!
I love to use very strong cheeses (roquefort/blue cheese, kashkeval, manchego etc) in a larger recipe, as you get all the flavor and intensity, only distributed better and further; a little goes a long way.
The sugar plays a very small role here, it is here only to offset the cheese. No problem substituting 1 tablespoon stevia or two for the sugar, which is great news for those of us that are totally sugar-restricted.
These scones freeze beautifully, so no need to wipe them out in one seating, you will be happy to discover a little stash in the freezer. To reheat, just warm 10-15 minutes in 1 250 degree oven. Do not microwave!

Ingredients:

31/2 cups flour (all purpose, whole wheat pastry or whole grain spelt; I use the latter across the board)
3 tablespoons sugar (sugar-restricted: Use 1-2 tablespoons stevia
2/3 cup Roquefort or other, good quality, blue cheese
4 teaspoons baking powder
1 teaspoon baking soda
Good pinch ground black pepper

1 cup plain yogurt
1 egg
1/4 cup chopped dill

1/2 cup toasted chopped hazelnuts

Instructions:
Preheat the oven to 375 degrees.
Mix the first set of ingredients lightly with your fingers, until the mixture looks mealy. beat the yogurt, egg and dill with a fork, then add to the flour mixture, with the nuts, and mix until just combined (do not overmix or the mixture might toughen).
Roll out the dough on a very lightly floured board to 1/2 inch thickness. Cut out with a 2-inch cookie cutter or a glass, or cut into wedges with a serrated knife. Transfer to cookie sheet lined with foil or parchment paper. Bake about 20 minutes, or 2-3 minutes longer, until lightly colored. Eat warm or at room temperature.

Filed under: Blue Cheese Recipes, Brunch Recipes, Dill Recipes, Hazelnut Recipes, Nuts Recipes, Recipes, Scones Recipes, Whole Foods Cookbook

2 Responses

  1. Barbara, on Said:

    I adore all nuts EXCEPT hazelnuts. Do they have some special “je ne sais quoi” connection with the blue cheese, or will other nuts work?

    Reply

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