Blue Cheese Scones
Whole wheat crispy biscuits with a rich blue cheese aroma, perfect to enjoy on their own or serve with your favorite cheese slices.
Ingredients
whole wheat flour
190 g
oatmeal (reserve 2 tbsp for later)
75 g
brown sugar
1 tbsp
baking powder
1½ tsp
salt
¼ tsp
cayenne pepper
⅛ tsp
unsalted butter (cut into small pieces)
115 g
blue cheese (divided into two portions, one kneaded into dough, one reserved for topping)
50 g
milk (add as needed)
2‑3 tbsp
Instructions
1
Make the Dough
Preheat the oven to 175°C (350°F / Gas mark 4). Line a baking sheet with parchment paper. Mix the flour, oatmeal (reserve 2 tbsp for later), brown sugar, baking powder, salt, and cayenne pepper thoroughly, then add the butter and rub it into the dry ingredients. Crumble in half of the blue cheese, then slowly add the milk and knead into a soft dough.
2
Prepare the Topping
Mix the remaining blue cheese with the reserved 2 tbsp of oatmeal in a separate bowl and set aside.
3
Roll and Shape
On a floured work surface, roll the dough out to 3 mm thick, cut out rounds with a 6.5 cm round cutter, and place them on the prepared baking sheet. Brush the tops with water, then gently press the reserved cheese-oat mixture onto the surface.
4
Bake and Store
Bake for 15 to 20 minutes until golden brown. Remove from the oven, let cool completely, then store in an airtight container for 3 to 4 days.
