In life, there are blue cheese lovers, and there are blue cheese haters. I happen to be a blue cheese lover. These blue cheese scones with dates are a creative way to bake with it.
If you are a blue cheese lover, these scones are for you, but be forewarned that when they hit the heat of the oven, your kitchen will quickly fill with the scent of blue cheese. So, you have to be a hardcore blue cheese lover to make these, but if you're not, replace it with an equal amount of either cream cheese (as suggested by the initial recipe in Ricardo magazine, volume 10, number 8) or a crumbly goat cheese.
You could also vary the ratio of butter to blue cheese. I went with equal parts (115 grams of each) but for a less "cheesy" flavour, maybe try using more butter (say 173 grams for 57 grams blue cheese). I recommend serving these scones with sweet fruit jam. I served them with a homemade quince and vanilla bean jam.
Date and blue cheese scones
- 125 mL (½ cup) whole milk (3.25 % fat)
- 1 (1 ) navel orange zested and juiced—make sure you have 60 mL of juice
- 280 grams (2¼ cups) bleached all-purpose flour
- 50 grams (¼ cup) light brown sugar
- 12.5 mL (2½ teaspoon) baking powder
- 1.25 mL (¼ teaspoon) Diamond Crystal fine kosher salt
- 115 grams (½ cup) unsalted butter cubed and very cold
- 115 grams (½ cup) blue cheese
- 70 grams (½ cup) pitted dried dates chopped
- 15 mL (1 tablespoon) whole milk (3.25 % fat) for brushing
- Turbinado sugar for sprinkling
- Preheat the oven to 400°F. Line a large (or two small) rimmed baking sheet with parchment. Set aside.
- In a small bowl, whisk together the milk with the orange zest and 60 mL of orange juice. Set aside.
- In the bowl of a food processor, combine the flour, brown sugar, baking powder, and salt.
- Add the butter and cheese, and pulse to combine.
- Add the reserved milk mixture and pulse til a dough forms.
- Turn out the dough on a generously floured work surface and with floured hands, work in the chopped dates.
- Pat out the dough into a rectangle and cut out 16 scones. Place the scones on the prepared baking sheet, brush them with milk and sprinkle generously with the coarse cane sugar.
- Bake them for about 20 minutes or until they are a deep golden color.