A few years ago, I was watching a tv show, specifically Diners, Drive-ins and Dives, when a blue cheese scone flashed across the screen. I was like, I must have that. Well, I have no intention on going to Minneapolis to visit Colossal Café, just to get a scone. So I searched and searched, and like everything else, I got distracted and the years passed, until yesterday when the episode aired again (probably for the 300th time, you all know tv programming!) and I did a quick search, and low and behold, there it was. “Ahhhhhhhhh”, is what I heard. I also noticed, I (thought) I had everything to make this savory treat. So early this morning, I decided to attempt to make these.
While I was inspired by the original recipe from Bess at Colossal Café, but alas, I did not have all of the ingredients. Here is my version….and I have to say they turned out awesome!
Blue cheese green onion scones
22 ounces all-purpose flour, sifted
1 teaspoon rosemary salt
1 tablespoon baking powder
6 ounces very cold butter, diced
4 ounces blue cheese crumbs
4 tablespoons chopped fresh parsley leaves
1 bunch chopped green onion
3 eggs, beaten
1 ½ cup sour cream
Preheat the convection oven to 350°F.
Add all the dry ingredients into a large bowl and stir to combine.
Using a pastry blender, gently blend in the diced butter into the dry ingredients. Add the blue cheese, parsley, and green onions.
Mix together the eggs and sour cream. Make a well and add in half of the egg/sour cream mixture. Fold until just holding together, adding the remaining egg/sour cream mixture as needed.
Line a sheet pan with parchment paper. Scoop 3-ounce portions of batter onto the paper. Bake for 22-28 minutes, until firm and golden.