Make Ahead

Apricot, Walnut, and Blue Cheese Scones

July  1, 2015
1 Ratings
Photo by Vicky | Things I Made Today
  • Serves 8
Author Notes

A scone with apricot, walnut, and blue cheese that creates the perfect blend of sweet and savory for an anytime perfect eat. —Vicky | Things I Made Today

What You'll Need
  • 2 1/2 cups All purpose flour
  • 2 tablespoons Sugar
  • 1 tablespoon Baking powder
  • 1 teaspoon Kosher salt
  • 8 tablespoons Unsalted butter, cut into cubes
  • 2 Eggs
  • 2/3 cup Buttermilk (alternatively, you can use ⅔ cup whole milk with ½ tablespoon lemon juice stirred in)
  • 1/2 cup Walnuts, chopped
  • 20 Dried apricots, quartered
  • 4 1/2 ounces Blue cheese, crumbled into large chunks
  1. Preheat oven to 400F.
  2. In a large bowl, mix together flour, sugar, baking powder, and salt. Cut in butter until coarse lumps form. Add eggs and buttermilk and mix until well combined.
  3. Stir in walnuts, apricots, and blue cheese. Use your hands to knead the dough in the bowl until ingredients are mixed throughout.
  4. Transfer dough to a lightly floured surface and shape into an 8 inch round. Cut round into 8 even triangles. Transfer scones to a parchment paper lined baking sheet. At this point, you can freeze the scones.
  5. Bake for 25 minutes, until scones are golden brown. Some cheese may ooze out the sides. If baking scones from frozen, bake for 30-35 minutes.
  6. Let cool for 10 minutes before serving.

See what other Food52ers are saying.

  • Vicky | Things I Made Today
    Vicky | Things I Made Today
  • BellaRasa

2 Reviews

BellaRasa April 17, 2016
Vicky, thanks for a delicious scone recipe. I've made these several times . The blue cheese, apricots and walnuts is a great combination. This morning I used what I had on hand which was dried cranberries, walnuts and queso fesco. There are many great possibilities for this recipe.
Vicky |. April 17, 2016
Oooh I love the idea of the queso fresco! Obviously the flavor isn't as strong as blue cheese but I bet it was lovely! Thanks for sharing.