Date and Blue Cheese Scones
Servings: 16 scones
Calories: 163kcal
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: 163kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 137mg | Potassium: 148mg | Fiber: 1g | Sugar: 4g | Vitamin A: 270IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 1mg
