Gorgonzola Almond Scones

http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com

These savoury blue cheese scones are perfect as a weekend breakfast paired with some homemade fig jam or a nibble for cocktails. Next time I will definitely add some bacon bits and use pecans instead of almonds. Not only delicious, this is also a very versatile recipe. Use any desired blue cheese, creamy and mild, like Danish Blue, or piquant and bold, like French Roquefort or Italian Gorgonzola.

250 g Refined spelt flour 12 g Baking powder 1 tbsp Coconut sugar 100 g Cold salted butter, diced 60 g Gorgonzola, crumbled 50 g Almond, chopped and toasted 120 ml Heavy cream plus more for brushing Black peppercorns, crushed

1. Preheat oven to 200C/400F. Whisk flour, baking powder and coconut sugar in a large bowl. Rub in the butter with your fingertips until the mixture looks like flaky breadcrumbs. Add crumbled blue cheese and toasted almonds and toss to coat.
2. Drizzle in cream and mix with a wooden spoon until dough just begins to come together with a few bits of dry flour remaining. Transfer dough and any loose flour to a lightly floured work surface and briefly knead to bring everything together.
3. With a lightly floured rolling pin, roll out dough to about 2.5cm thick. Use a 5cm-diameter fluted pastry cutter dipped in flour to cut out 8-9 scones.
4. Place the scones on a baking tray, about 1cm apart, and brush tops with the extra cream. Sprinkle with crushed black peppercorns and bake in preheated oven for about 15 minutes or until golden and cooked through. Transfer to a wire rack and let cool. Serve with sour cream or room-temperature butter.

http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com

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