“Blue Suede” Scones
Yield: 11
  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 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
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. 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.
  4. 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.
  5. 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.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 17 to 20 minutes.
Recommended Condiment: Devon Cream
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/blue-suede-scones-recipe/