4 tablespoons cold unsalted butter, cut into pieces
½ cup dried blueberries
⅓ cup blue cheese crumbles
1 cup plus 1 tablespoon cold heavy whipping cream, divided
Instructions
Preheat oven to 350°.
Line a rimmed baking sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder, salt, and pepper, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add blueberries and blue cheese, stirring to blend.
Add 1 cup cream to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2¼-inch square cutter, cut 11 scones from dough, rerolling scraps as necessary. Place 2 inches apart on prepared baking sheet, and brush tops of scones with remaining 1 tablespoon cream.
Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 17 to 20 minutes.
Notes
Recommended Condiment: Devon Cream
Recipe by TeaTime Magazine at https://teatimemagazine.com/blue-suede-scones-recipe/