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–+ servings
fluffy whole wheat blue cheese scones with pear.
5 from 1 vote

Blue Cheese Scones with Pear and Walnut

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Tender, flaky, and sweet with little pops of salty blue cheese flavor, these blue cheese scones are a lovely savory option for brunch or as an afternoon snack! The dough comes together with moments of effort, and they'll be ready in less than 30 minutes. Perfect for a party.
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes

Equipment

Ingredients

  • 2 cups whole wheat flour
  • 1 tsp kosher salt
  • 2 tsp baking powder
  • 1 egg cold
  • 8 oz unsalted butter very cold; cubed
  • 5 oz crumbled blue cheese
  • 1 tbs honey
  • 1/2 cup buttermilk or cream; very cold
  • 1/4 toasted walnuts
  • 1 pear fully ripe; diced

Instructions

  • Preheat your oven to 400 degrees F. Prep a half sheet tray with parchment.
  • In the bowl of your food processor, add flour, salt, and baking powder. Pulse to combine.
    2 cups whole wheat flour, 1 tsp kosher salt, 2 tsp baking powder
  • Add cubed butter. Run for 5-6 seconds only until the butter turns into tiny little pieces.
    8 oz unsalted butter
  • Add the honey, blue cheese, egg, walnuts, and buttermilk. Pulse 5-6 times or until combined. If it looks really dry, add up to 2 tbs of buttermilk extra, but try not to because the pear will add moisture.
    1 egg, 5 oz crumbled blue cheese, 1 tbs honey, 1/2 cup buttermilk, 1/4 toasted walnuts
  • Pour out the mixture on your parchment paper and sprinkle with diced pear. Gently press the pieces together to form a ball. It gets a little messy with the pear - just keep going.
    1 pear
  • Press the dough ball down into a smooth round and slice it into 8-10 equal wedges. Separate them on your prepared baking sheet and bake for 18-20 minutes. They're done when the bottoms are golden brown.
  • Remove the tray from the oven and let the scones cool on the tray for 4-5 minutes. Transfer scones to a wire rack and cool completely.

Notes

Store leftover scones in an airtight container in the fridge for 3-4 days. They're best within the first day or two. Since these is cooked fruit in these scones, they aren't safe to store at room temperature.

Tips & Variations

  • If you work the dough too much, it will not be light and flaky. If you're even slightly worried that you overworked it, place the whole tray of prepped scones in the fridge for 30 minutes before baking. This is a good tip anyway, but I almost never do it, and the scones are always great.
  • Watch the temperature. Although 400 degrees F is just right for my oven, each one is different. You can always try baking at 375 degrees F instead.

Nutrition

Calories: 407kcal | Carbohydrates: 29g | Protein: 9g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 628mg | Potassium: 217mg | Fiber: 4g | Sugar: 5g | Vitamin A: 906IU | Vitamin C: 1mg | Calcium: 192mg | Iron: 1mg
Course: Breakfast, brunch, Snack
Cuisine: American, british
Keyword: blue cheese scones, pear and blue cheese scone recipe
Servings: 8 scones
Calories: 407kcal