adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Blue cheese and hazelnut scones
Blue cheese and hazelnut scones
0 Likes
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Savoury scones with rich blue cheese and crunchy hazelnuts provide a delightful combination of flavors and textures.
Ingredients:
  • Milk, extra, to brush
  • Fig jam, to serve
  • 300g (2 cups) self-raising flour
  • 5.00 gm caster sugar
  • 55g (1/3 cup) whole hazelnuts
  • 30g chilled butter, cubed
  • 60g blue cheese (King Island Dairy brand), crumbled
  • 185ml (3/4 cup) milk
  • Pure (double) cream (King Island Dairy brand), to serve
Instructions:
  • Preheat your oven to 180°C, then sift the flour into a large bowl and blend in the sugar until combined.
  • Spread hazelnuts evenly on a baking tray and toast in the oven for about 7 minutes until fragrant. Wrap hazelnuts in a tea towel to easily remove the skins, then roughly chop them and set aside. Preheat the oven to 200°C.
  • Rub the butter into the flour mixture until it resembles fine breadcrumbs using your fingers. Combine blue cheese and hazelnuts, stirring well. Add milk and mix gently with a round-bladed knife until the mixture holds together. If the dough is slightly dry, add a touch more milk. Shape the soft, sticky dough with your hands.
  • Transfer the dough to a lightly floured surface and gently knead it. Roll out the dough to about 2.5cm thick using a floured rolling pin. Cut out the scones using a 5cm-diameter fluted pastry cutter dipped in flour. Arrange the scones on a baking tray, spaced about 1cm apart, and brush the tops with extra milk. Bake in a preheated oven for 12 minutes or until the scones are golden and cooked through (they should sound hollow when tapped).
  • Serve the dish warm with a side of fig jam and double cream.

Similar Recipes