Peachy Blue Cheese Scones

Peachy Blue Cheese Scones

The combination of peaches and blue cheese crumbles makes for a tasty savory scone with Peachy Blue Cheese Scones.

Peachy Blue Cheese Scones
Yield: 14 scones • Preparation: 20 minutes • Bake: 23 minutes
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  1. 2 cups all-purpose flour
  2. ¼ cup sugar
  3. 2 teaspoons baking powder
  4. ½ teaspoon salt
  5. ¼ cup cold salted butter, cut into pieces
  6. 1 cup diced fresh peaches
  7. ½ cup blue cheese crumbles
  8. ½ cup plus 2 tablespoons cold heavy whipping cream
  9. ¼ teaspoon vanilla extract
  10. Garnish: turbinado sugar
  11. 1 recipe Beehive Honey-Butter Pats (recipe follows)
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper. Set aside.
  3. In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add peaches and blue cheese, stirring to combine. Set aside.
  4. In a liquid-measuring cup, combine cream and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture comes together. (Mixture will be crumbly, but juice from peaches will moisten the dough.) Working gently, bring mixture together with hands until a dough forms.
  5. Using a levered 3-tablespoon scoop, drop scones onto prepared baking sheet.
  6. Garnish tops of scones with a sprinkle of turbinado sugar, if desired.
  7. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 23 minutes.
  8. Serve with Beehive Honey-Butter Pats, if desired.
TeaTime Magazine
Beehive Honey-Butter Pats
Yield: 8 butter pats • Preparation: 10 minutes • Freeze: 2 hours
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  1. ½ cup salted butter, softened
  2. 2 teaspoons tupelo honey
  1. In a small bowl, combine butter and honey, stirring well until blended and smooth. (You may also use a mixer at medium speed, if desired.)
  2. Divide butter mixture among wells of a beehive butter mold*, smoothing surface with an offset spatula. Freeze until butter is frozen solid, approximately 2 hours.
  3. To unmold butter pats, run hot water from the tap over back of mold for a few seconds. Pop butter pats out onto a waxed paper-lined tray. (You can also use the tip of a sharp knife to remove butter pats from mold.)
  4. Refrigerate in a covered container until serving time.
  1. *We used a Beehives with Bees Chocolate Mold from
  2. • Butter can be made a few days in advance and stored in an airtight container in the freezer.
TeaTime Magazine
 From TeaTime, May/June 2015


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