Dessert

Blue cheese, pear and honey scones

Name: Blue cheese, pear and honey scones recipe
Yield: 8
Ingredients: 300g self-raising flour; 40g unsalted butter, chilled, chopped; 60g blue cheese, chilled, chopped; 30g walnut; 35g dried pear; 40.00 ml finely chopped chives; 250ml buttermilk; Pinch of dried chilli flakes, plus extra, to serve; Ricotta, to serve; Sliced pear, to serve; Honeycomb, to serve

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Dec 01, 2022

Darren Robertson pairs pears with blue cheese and honey for a whole new twist on the classic scone.

2 cups (300g) self-raising flour, plus extra to dust
40g unsalted butter, chilled, chopped
60g blue cheese, chilled, chopped
¼ cup (30g) chopped walnuts, plus extra to sprinkle
¼ cup (35g) dried pear, finely chopped
2 tbs finely chopped chives
1 cup (250ml) buttermilk
Pinch of dried chilli flakes, plus extra, to serve
Ricotta, to serve
Sliced pear, to serve
Honeycomb, to serve

Method

1.

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Combine flour and a pinch of salt flakes in a large bowl. Add butter and blue cheese and, using your fingertips, rub into the flour until the mixture resembles coarse crumbs. Stir in the walnuts, dried pear and chives. Make a well in the centre and add buttermilk. Using a butter knife, stir until the mixture just comes together.
2.

Turn mixture onto a lightly floured surface and gently knead to bring the dough together. Transfer to a lightly floured piece of baking paper and gently roll dough into a 22cm x 16cm rectangle. Using a floured knife, cut into 8 rectangles and transfer to prepared tray, arranging scones close together. Sprinkle with extra walnuts and chilli flakes and bake for 25-28 minutes, until lightly browned and cooked through.
3.

Allow scones to cool slightly, then serve warm with ricotta, sliced pear, extra chilli flakes and honeycomb.