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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.
📖 Recipe
Date and Blue Cheese Scones
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Ingredients
- 125 mL whole milk (3.25 % fat)
- 1 navel orange zested and juiced-make sure you have 60 mL of juice
- 280 grams bleached all-purpose flour
- 50 grams light brown sugar
- 12.5 mL baking powder
- 1.25 mL Diamond Crystal fine kosher salt
- 115 grams unsalted butter cubed and very cold
- 115 grams blue cheese
- 70 grams pitted dried dates chopped
- 15 mL whole milk (3.25 % fat) for brushing
- Turbinado sugar for sprinkling
Instructions
- Preheat the oven to 400°F (200 °C). 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.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- Recipe also works with dried figs or dried apricots.
Nutrition
Calories: 163kcalCarbohydrates: 18gProtein: 4gFat: 8gSaturated Fat: 5gTrans Fat: 1gCholesterol: 22mgSodium: 137mgPotassium: 148mgFiber: 1gSugar: 4gVitamin A: 270IUVitamin C: 5mgCalcium: 92mgIron: 1mg
Nutrition information is automatically calculated and should only be used as an approximation.
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Cathy Murdaca says
Would the recipe be compromised if I were to remove the dates? I made some pepper jelly and I think it would go well with these scones but without the dates.
Janice says
Hi Cathy, I think it will work fine without the dates! You can replace them with another dried fruit or skip them altogether. Up to you! I hope you enjoy them!
The Mom Chef says
I am a blue cheese lover and think the aroma it would create as the scones bake would be divine. Of course, neither Hubby or Dudette agree with me so I'd have to make them when they're not home. I love the idea and thank you for sharing it!
Peggy G. says
I grew up hating blue cheese, but as an adult, discovering the plentiful varieties of blue cheese, I think there's one for everyone - even the hardcore haters. Mine happens to be Gorgonzola Dolce - a-mazing.
Melissa@EyesBigger says
I am a fellow blue cheese lover. I just made an apple blue cheese salad yesterday and stuffed it into figs and tossed the rest with pasta. I couldn't get enough of it!
Medeja says
I am the one who loves or hates blue cheese depending on the dish 😀 I am sure these scones I would love 🙂