over 2 years ago
Testing Notes From Whole Foods:
A delicious combination of tangy blue cheese and sweet strawberry, TessaO's scones are an exercise in balance. We were surprised at first by the fairly wet dough, but when the scones emerged from the oven, our concerns were washed away by the delicate, tender crumb, studded with juicy strawberry morsels. Even though these scones are loaded with flavor, we enjoyed them with jam and butter. If you're able to restrain yourself and they last more than one day, they're also marvelous split open and toasted to a golden brown. Note: you can use any blue cheese in this recipe, but the more pungent the cheese, the less pronounced the strawberry flavor will be, and the deeper into savory territory your scones will go. - Brent Miller
This recipe is simple and delicious! The addition of blue cheese crumbles is unexpected and guaranteed to wow your guests! Serve with honey butter and get ready to swoon!
Makes 8 scones
- 1 cup Strawberries, diced
- 4 tablespoons Granulated sugar
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/4 teaspoon salt
- 6 tablespoons Butter, cubed at room temperature
- 2/3 cups Half-and-half
- 1/3 cup Blue Cheese, crumbled
Preheat oven to 400 degrees F.
Sprinkle cut strawberries with 1/2 tablespoon sugar. Set aside.
Combine 2 1/2 tablesppons sugar with flour, baking powder and salt.
Add butter. Combine with fingers or pastry cutter until combined.
Stir in fruit and half-in-half with spatula. Gentle stir in blue cheese crumbles.
Drop dough onto floured surface and form into a 3/4 inch thick round circle. It doesn't have to be perfect! Scones look best when they're rustic.
Cut circle into eighths. Transfer onto lightly greased cookie sheet.
Bake for 15 minutes. Sprinkle the additional tablespoon of sugar on top. Bake another 5 minutes until scones are golden brown.
Enjoy warm or cooled with honey butter.
- 267 calories
- 13g total fat
- 8g saturated fat
- 35mg cholesterol
- 207mg sodium
- 33g carbohydrate (1g dietary fiber, 7g sugar)
- 5g protein