Christmas Tea 2022–Date and Gorgonzola Scones
A delicious savory scone that's perfect for afternoon tea, or for brunch with a tasty cocktail.
Ingredients
- 1 tbsp baking powder
- 1 tbsp sugar
- 1/2 tsp kosher salt
- 1/4 tsp ground nutmeg
- 3 cups flour
- 1/2 cup unsalted butter, cold and coarsely grated
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup heavy cream, chilled
- 7 Medjool dates, pitted and cut into 1/4 inch pieces
- 4 ounces Gorgonzola, crumbled
- 3/4 tsp flaky sea salt
- 3/4 tsp black pepper
- Clotted cream, honey or Mascarpone cheese for serving
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, whisk baking powder, sugar, salt and nutmeg with flour to combine. Add butter and toss well to coat and evenly distribute.
- In a small bowl, whisk egg, vanilla, and 3/4 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 just until dough just begins to come together. Using your hands, knead dough in the bowl until it comes together
- Transfer dough and any loose flour to a lightly floured surface. Flatten to 3/4-inch thickness. Using a knife, cut into four pieces. Stack pieces on top of each other and flatten dough into a a 3/4-inch thick 8-inch square.
- Cut square in half lengthwise, then cut each half into thirds crosswise to form six 3-inch squares. Cut each square into half on a diagonal to form triangles or leave as larger squares. (Dough can also be cut with 2 1/2" biscuit cutters to make 12 scones).
- Transfer scones to parchment lined baking sheet, spaced 1 1/2" apart, and chill, uncovered for 15 minutes.
- Brush chilled scones with cream and sprinkle with sea salt and pepper. Bake until tops are just browned, 18-20 minutes. Transfer to wire rack and let cool.
- Serve scones with mascarpone, clotted cream or honey.
Notes
- Scones can be baked 1 day ahead. Store in an airtight container.