A cheese board, but make it a scone! These mostly savory scones are packed with just enough caramelly, chewy Medjool dates to balance lots of crumbled blue cheese that melts into the flaky, buttery layers. The scones are just as good with a salty cocktail as with tea or coffee, which means they’ll be perfect for a hair-of-the-dog brunch the next day.
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What you’ll need
Silpat Roul' Pat
$88 At Amazon
Pastry Brush
$6 At Amazon
Set of 6 Pastry Rulers
$20 At Kitchen Jukebox
Scale
$26 At Amazon
Wire Cooling Rack
$18 At Amazon
Whisk
$10 At Amazon
Rimmed Baking Sheet
$32 At Amazon
Recipe information
Yield
Makes 12
Ingredients
1
1
½
¼
3
½
1
1
¾
7
4
¾
¾
Preparation
Step 1
Preheat oven to 400°. Whisk baking powder, sugar, salt, nutmeg, and 3 cups (375 g) flour in a large bowl to combine. Add butter and toss well to coat and evenly distribute.
Step 2
Whisk egg, vanilla, and ¾ cup cream in a small bowl to combine. Add dates and Gorgonzola and mix gently to coat. Scrape into dry ingredients and mix with a wooden spoon until dough just begins to come together with a few bits of dry flour remaining. Using your hands, knead dough in the bowl until it comes together.
Step 3
Transfer dough and any loose flour to a lightly floured surface. Flatten to ¾" thick (the shape doesn’t matter). Using a knife, cut into 4 pieces, stack pieces on top of each other, and flatten dough into a ¾"-thick 8" square (this process will create flaky layers when the scones are baked). Cut dough in half lengthwise, then cut each half into thirds crosswise to form six 3" squares. Cut each square in half on a diagonal to make 12 triangles total. (Alternatively, you can use a 2½"-diameter biscuit cutter to punch out scones. Gather scraps and repeat, patting and cutting, until you have 12 scones.) Transfer scones to a parchment-lined baking sheet, spacing 1½" apart, and chill, uncovered, at least 15 minutes.
Step 4
Brush scones with cream and sprinkle with sea salt and ¾ tsp. pepper. Bake until tops are golden brown, 18–20 minutes. Transfer scones to a wire rack and let cool.
Step 5
To serve, arrange scones on a platter and serve with mascarpone and honey in small bowls and more pepper for topping as desired.
Do ahead: Scones can be formed 1 day ahead. Cover and keep chilled.
Leave a Review
Reviews (10)
Back to TopSubbed in figs for dates since that's what I had on hand and they turned out wonderfully! I think this would also be a great base for cheddar scones if you upped the cheese, added granulated garlic and dropped the vanilla/fruit. I'll definitely be using and adapting this recipe going forward!
Jill
Ohio
6/11/2023
Omg, I made this for my family and served it with clotted cream and honey. It was such a big hit, I’m going to get more gorgonzola and make it again. I really loved the flavor combinations. It is nothing like any scones I’ve ever had before. They are so much better. I followed the recipe as written. They came out moist and well balanced. No one flavor overpowered another.
Marsha E
Naples, FL
6/10/2023
OMG. I did not know what to expect from these ... but they are positively ADDICTIVE. Wonderful with a glass of wine ... honestly I can't stop eating these. And my friends agreed. Even my husband, who is not a Gorgonzola fan and is used to sweeter scones, LOVES them. I will be keeping a stock in the freezer! Thanks, BA!
Candace G
Jerome, AZ
8/24/2022
Simply delectable!! I am an avid scone baker and love this unusual combination of savory and sweet. I use 5 oz. of crumbled gorgonzola and more dates than called for, but otherwise love the recipe, as is, and it is a sure favorite brunch accompaniment!
Lisa
Chicago
5/31/2022
These were simple and simply delicious. I made a few adjustments (subbed half and half in place of cream/used mills 1-1 gf flour) and opted to try a half recipe which made out for 8 scones perfectly. Loved the more savory rendition with subtle sweet peeking through. Sent a few off to a friend who immediately called for the recipe. Will absolutely make the full batch next to round. Great for home and an easy thoughtful offering for neighbors and friends.
Jeni A.
CT
12/31/2021
Really delicious, though more savory/less sweet than I anticipated. The gorgonzola is pretty subtle once baked. I couldn't find Medjool dates and used Mazafati instead. I would definitely make this again, but with a a few more dates and a bit less salt on top. Perhaps clotted cream and honey would have suited it better and added the sweetness I wanted - we had ours with mascarpone.
Lauren
Montreal, QC
12/11/2021