Rosemary Blue Cheese Scones with Walnuts & Pancetta

Scones are the type of dish that feel very intimidating but are actually far easier than a lot of other baked goods we’re used to making.  Maybe it’s the English tea time connotation that gives them a royal and therefore overwhelming feel.

Rosemary and Blue Cheese Scones with Pancetta and Walnuts

In reality these savory scones come together with minimal effort and surprisingly quickly.  No dough resting time to worry about here.  Plus, if you’re the type of person that keeps blue cheese on hand (hi there!) then you probably have almost all the ingredients you need for this already in your kitchen.

Rosemary Blue Cheese Scones - Blue Cheese, Rosemary, and Walnuts

Here’s what you’ll need.

Ingredients:

  • 2 ½ cups flour
  • 1 tbsp baking powder
  • ½ tsp kosher salt
  • 2 tbsp sugar
  • 12 tbsp cold, unsalted butter, cubed
    • I like to pop my butter in the freezer when I start prepping and remove it only when I’m ready to cube it and add it to my dry ingredients
  • 2 eggs
  • ⅔ cup buttermilk
  • 1 heaping cup crumbled blue cheese
  • ½ heaping cup walnuts
  • 4 oz pancetta rendered
  • 1 tbsp chopped rosemary

Start by preheating the oven to 400 degrees.  Next render your pancetta in a small skillet over low heat.

While the oven is preheating and the pancetta is rendering, crumble your blue cheese, and chop your walnuts and rosemary.

Rosemary Blue Cheese Scones with Walnuts and Pancetta

Once everything is prepped, mix your dry ingredients (flour, salt, baking powder, and sugar) together in a mixing bowl.  Remove butter from refrigerator or freezer and cube.  Add it to the dry ingredients.  The smaller the cubes the easier your next step is!

Once your cold butter is added to your dry ingredients, use the lowest setting on a hand mixer to incorporate the butter into the flour.  Little flour coated pebbles of butter should form.

Rosemary Blue Cheese Scones with Walnuts and Pancetta - butter cubes mixed with dry ingredients

Once the butter has been cut into the flour, set that bowl aside.  Next, beat the eggs and buttermilk together in a small bowl.  Add to the dry ingredients and butter mixture and stir to incorporate.

The dough is going to be very sticky at this point.  It’s okay, you want this.  It should be sticky enough to where you have doubts as to whether or not there is enough flour in the mixture but not too sticky to where it’s impossible to work with.

Add the rosemary, crumbled blue cheese, walnuts, and pancetta to the dough.  Stir to combine.

Rosemary Blue Cheese Scones with Walnuts and Pancetta

Once the dough is mixed turn it out onto a sheet of parchment paper.  Mold it into a circular shape about an inch thick being careful not to handle it too much.  You don’t want the heat from your hands to melt the butter.  Those butter pebbles are what make these flaky and delicious.

 Next, cut the dough into 8 equal triangles.  The easiest way to do this is like you’re cutting a pizza.  In half, in half again, etc.

Finally, line a baking sheet with parchment paper and place the triangles on the tray.  Be careful not to overcrowd them.  I could only fit 6 on one baking sheet.

Bake at 400 degrees for about 30 minutes or until golden brown on top.  Some cheese will bubble out in the process, but that is A-okay.

Rosemary Blue Cheese Scones with Walnuts and Pancetta

I could only let these cool for about 10 minutes before devouring testing one for quality control.  The smell alone is insane, but the textures with the flaky outside, chewy inside, and sprinkles of walnuts throughout are what really make these guys sing.

Oh, and pro tip?  You can freeze this dough once you’ve cut it into triangles and bake these off straight from the freezer.

Rosemary Blue Cheese Scones with Walnuts and Pancetta

Bon appétit!

 

Rosemary Blue Cheese Scones with Walnuts & Pancetta
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 scones
Ingredients
  • 2 ½ cups flour
  • 1 tbsp baking powder
  • ½ tsp kosher salt
  • 2 tbsp sugar
  • 12 tbsp cold, unsalted butter, cubed
  • 2 eggs
  • ⅔ cup buttermilk
  • 1 heaping cup crumbled blue cheese
  • ½ heaping cup walnuts
  • 4 oz pancetta diced
  • 1 tbsp chopped rosemary
Instructions
  1. Preheat oven to 400
  2. Cook pancetta in a skillet over low heat until fat has rendered and pancetta is crispy
  3. Crumble blue cheese, chop walnuts and rosemary
  4. Mix flour, salt, baking powder and sugar in a bowl
  5. Cube very cold butter and add to dry ingredients
  6. Use the lowest setting on a hand mixer or stand mixer to cut the butter into the dry ingredients
  7. In a separate bowl mix eggs and buttermilk
  8. Once mixed, add eggs and buttermilk to main bowl with dry ingredients and butter
  9. Mix to form a sticky dough
  10. Add blue cheese, walnuts, and rosemary and stir to incorporate
  11. Turn out dough onto parchment paper and flatten into a 1inch thick round disc
  12. Cut into 8 equal triangles and place on baking sheets
  13. Bake for 30 minutes or until golden
Notes
You can freeze the dough after step 12 and bake straight from the freezer

 



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