These savory scones are the classical Brunch favorite taken to a new level.
The pairing of roquefort and hazelnuts in these scones 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 all recipes calling for cheese, like these scones, as you get all the flavor and intensity of the cheese, only distributed better and further; in other words, a little goes a long way.
The sugar plays a very small role in these scones:
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 savory scones freeze beautifully:
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 a 250 degree oven.
Do not microwave!
- 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
- 3/4 cup Roquefort or other, good quality, blue cheese (or kashkeval, or manchego)
- 1/4 cup unsalted butter (1/2 stick)
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- Good pinch ground black pepper
- 1 cup plain yogurt
- 1/4 cup milk (if you find buttermilk, use 1 1/4 cups, and skip both the yogurt and the milk)
- 1 egg
- 1/4 cup chopped dill
- 2/3 cup toasted chopped hazelnuts
Preheat the oven to 375 degrees.
Mix the first set of ingredients lightly with your fingers, making sure you break up the cheese and butter lumps as you go, until the mixture looks like coarse meal. In a separate bowl, beat the yogurt, milk, 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.