These scones sit somewhere between bread and pastry. The blue cheese melts into the dough during baking, leaving pockets of sharp, creamy flavor throughout each layer.
Walnuts add a firm crunch that stays distinct even after baking. That contrast of soft crumb and nutty texture is what makes them satisfying rather than heavy.
They work at room temperature, but they’re best pulled apart warm, straight from the oven. The crumb stays open and light. The crust crisps at the edges.
You can mix the dough in under 15 minutes. One bowl, no mixer, no special equipment.
Why You’ll Love This Recipe
- Bold blue cheese flavor baked into every layer
- Ready in 40 minutes with one mixing bowl
- Crisp top, soft crumb, no mixer required
- Freezer-friendly dough you can bake from cold
Ingredient Notes
- Blue cheese: Gorgonzola, Stilton, or Roquefort all work well. Stilton gives a firmer crumble and a slightly milder flavor than Gorgonzola.
- Walnuts: Roughly chop them so you get visible chunks in each scone. Lightly toasting them in a dry pan for 2 minutes before adding deepens the flavor.
- Cold butter: Keep the butter as cold as possible right up until mixing. Cold butter creates steam pockets during baking, which is what lifts the layers.
- Self-raising flour: If you only have plain flour, add 2 tsp baking powder per 200 g. Spelt self-raising flour works as a direct swap and adds a mild nutty note.
- Buttermilk: Buttermilk gives the crumb a slight tang and reacts with the baking powder for a better rise. Substitute with whole milk plus 1 tsp lemon juice, left to sit for 5 minutes.
- Egg: One beaten egg is used for the glaze. It gives the top a golden, glossy finish. You can skip it and brush with milk instead for a paler crust.
Walnut and Blue Cheese Scones
Description
The combination of sharp blue cheese and toasted walnuts melts into the dough as it bakes, giving each scone a rich, layered flavor with a crisp top and soft crumb.
Ingredients
Instructions
- Heat the oven to 200 C / 390 F. Line a baking sheet with parchment paper.
- Put the flour, baking powder, salt, and pepper into a large mixing bowl. Stir briefly to combine.
- Add the cold butter cubes. Rub the butter into the flour using your fingertips until the mixture looks like coarse breadcrumbs with some pea-sized lumps remaining.
- Add the crumbled blue cheese and chopped walnuts. Toss gently through the flour mixture so they distribute evenly.
- Pour in the cold buttermilk. Use a fork or your hand to bring the dough together with as few strokes as possible. Stop as soon as no dry flour remains.
- Turn the dough out onto a lightly floured surface. Pat it gently into a disc about 3 cm thick. Do not knead.
- Press a 5 cm round cutter straight down into the dough without twisting. Lift out each round and place on the prepared baking sheet so they are just touching. Re-pat the scraps once to cut remaining rounds.
- Brush the tops with beaten egg. Bake on the middle rack for 20 to 22 minutes until the tops are deep golden and the sides look set and dry.
- Transfer to a wire rack. Leave for 3 minutes before serving so the crumb firms up slightly.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 295kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 7g35%
- Cholesterol 52mg18%
- Sodium 480mg20%
- Potassium 130mg4%
- Total Carbohydrate 30g10%
- Dietary Fiber 1.5g6%
- Sugars 1g
- Protein 9g18%
- Vitamin A 310 IU
- Calcium 110 mg
- Iron 2 mg
- Vitamin D 14 IU
- Vitamin E 0.6 mg
- Vitamin K 2 mcg
- Thiamin 0.18 mg
- Riboflavin 0.15 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 22 mcg
- Vitamin B12 0.3 mcg
- Phosphorus 160 mg
- Magnesium 28 mg
- Zinc 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Keep butter in the freezer for 10 minutes before rubbing in for maximum flakiness.
- Do not overwork the dough once buttermilk is added - mix just until it comes together.
- Pat dough to exactly 3 cm thick for tall, well-risen scones.
- Toasting walnuts before adding to the dough intensifies their flavor noticeably.
- Bake scones touching each other so they support each other and rise evenly.
