I had to get that two day cranberry experiment out of my head, plus, I had buttermilk in the fridge calling to me. I had some figs and some walnuts, so all I needed was the blue cheese—some Stilton to snack on and a package of buttermilk blue crumbles for the scones.
I followed my recipe for blueberry scones, leaving out the sugar and the streusel. The only other adjustment was using all-purpose flour, because I didn’t have any White Lily® soft wheat flour. If the blue cheese is too much for you, figs and walnuts would be good with an herb, like thyme or rosemary.
Blue Cheese, Fig, and Walnut Scones
Preheat oven to 400°; lline a baking sheet with parchment.
3 cups all-purpose flour or a soft wheat flour like White Lily®
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup butter (1 1/2 sticks), cut in small cubes
1/2 cup chopped walnuts
1/2 cup chopped dried figs
1/2 cup blue cheese crumbles (mine were Buttermilk Blue)
1 cup buttermilk, maybe a little more (mine was whole milk buttermilk)
- Mix the dry ingredients.
- Cut in the butter with your fingers or a pastry cutter. Don’t worry about uneven chunks or shreds of butter in the mixture; that’s preferable to overmixing.
- Toss in the figs, nuts, and cheese crumbles.
- Stir in the buttermilk as much as you can and then mix and knead with your hands to thoroughly mix in the flour. I had to add another 2 tablespoons of buttermilk to moisten it all.
- Pour out the dough on a floured surface and pat into an 8 inch circle. Using a pastry scraper or a large pizza wheel, cut the circle into 8 wedges. Naturally, mine were a little uneven.
- Place the scones on the parchment lined sheet. Bake for 15-20 minutes or until risen and browned. Remove to rack and cool. Split and serve with butter.