I love savory scones. Rich, buttery and salty. I’ve never been big into sweets for breakfast. One great tip is that you can make the dough, cut it into the desired shapes and freeze the dough raw until you want to cook it. Just allow to sit out at room temperature for about an hour (or overnight in the refrigerator) before baking. An easy way to keep fresh baked goods around the house without a lot of fuss.
Pear-Blue Cheese Scones
18 ounces All Purpose Flour
3 tbsp Sugar
2 tbsp Baking Powder
1 1/2 tsp Salt
1 tsp Ground black pepper
8 ounces Butter, chilled and cut into small cubes
2 sprigs Rosemary, finely minced
4 cups Bartlett pears; peeled, sliced and roasted until slightly softened (10-25 minutes depending on ripeness)
2 cups Blue cheese (Stilton is a great option)
1.5 cups Chilled cream
1) In a bowl combine flour, sugar, baking powder, salt, and black pepper.
2) Place the chilled butter into the dry mixture and use your hads to rub the butter into the flour. Continue until the butter looks like sand and is barely visible.
3) Add the rosemary, pears and blue cheese. Toss to coat evenly in the flour.
4) Add the cream, mixing to combine. On a floured surface, roll out to about 1/2 inch thick and cut into desired shapes. (I like triangles) Freeze the dough until you are ready to bake or re-heat the oven to 325 degrees. Chill the scut cones while this is happening. At least 45 minutes.
5) If you have some cream left, brush onto the top of each scone you are going to bake and sprinkle with a large grain sea salt. This step is optional. Bake at 325 degrees until cooked through and golden brown, about 22-28 minutes. Check after 15 minutes, rotating the pan, as some oven cook faster than others.