Blue Cheese–Pecan Scones

Preparation

1. Step 1

   Preheat oven to 425°. Whisk baking powder, sugar, salt, and 3 cups flour in a large bowl. Add ½ cup chilled butter and toss to coat. Using your fingers, work butter into flour until pieces are pea-size with a few larger pieces remaining. Add blue cheese and pecans and toss to coat. Drizzle in 1½ cups cream and mix with a wooden spoon until dough just begins to come together with a few bits of dry flour remaining.

   Step 2

   Transfer dough and any loose flour to a lightly floured work surface and briefly knead to bring everything together. Flatten dough to ¾" thick (the shape doesn’t matter). Using a bench scraper to help lift the dough, fold in half and rotate 90°. Flatten it again to ¾" thick, fold in half, and rotate again. Repeat this process 2 more times for a total of 4 folds, lightly dusting surface with more flour as needed; this will create lots of flaky layers when the scones are baked.

   Step 3

   Flatten dough to a ¾"-thick rectangle, about 9x6", and halve lengthwise. Cut into thirds crosswise to form six 3" squares; halve each on a diagonal (you should have 12 triangles). Transfer scones to a parchment-lined baking sheet and freeze 10 minutes.

   Step 4

   Brush scones with cream and sprinkle with pepper. Bake, rotating baking sheet halfway through, until tops are golden brown and a tester inserted into the center comes out clean, 16–18 minutes. Transfer to a wire rack and let cool. Serve with jam and room-temperature butter.