This recipe for blue cheese and walnut scones has been adapted from Choclette who blogs on over at Tin and Thyme.
Head straight on to the Recipe For ♥ Blue Cheese And Walnut Scones ♥
Let’s talk about blue cheese
I am a big fan of blue cheese, and could easily devour a block of this every day. I usually buy local varieties, no matter where we are, and prefer ones with a soft texture, and subtle flavours. Blue cheese can be made in one of two ways. Either spores are injected before the curds form, or they are mixed in with the curds after they form. These cultures create the blue-green veins or spots that run through the cheese. The edible mould adds a flavour profile that can be anything from sweet to salty. The sharpness determines how mild or strong the blue cheese tastes. Blue cheese can be pale or dark, hard or soft and comes with its own unique smell. All blue cheeses are aged in a temperature controlled environment. For this recipe I used locally made Blue Rock cheese.
Let’s talk about walnuts
Having over-indulged in walnuts as a child, these are my least favourite nut. Every year we would wait for the neighbours walnuts to ripen between March and May. Eventually a brown wrinkly shell would fall to the ground. We would crack open the shell to reveal the fleshy nut inside, which we ate, and ate, and ate. Sometimes we would find little worms within the shell, if they had lain on the ground too long. This never put me off eating them. But now, I just do not like the texture, even if they have been roasted. However, for this recipe I decided to go with using them. Usually I would replace walnuts with pecans. But I didn’t think they would offer up the correct taste and texture needed for the scones.
Making blue cheese and walnut scones
For the first of my two recipes for International Scone Week 2025, I decided to make these blue cheese and walnut scones. They need to be eaten the day you bake them. And are perfect as is, or served with soup.
Take a look at this inspiring recipe for ♥ Blue Cheese And Walnut Scones #isw2025 ♥ from Lavender and Lime #LavenderAndLime Share on X
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Blue Cheese And Walnut Scones
Ingredients
- 250 g buckwheat flour, plus extra for dusting
- 10 mls baking powder
- 50 g salted butter, cubed
- 100 g blue cheese, crumbled
- 75 g walnuts, roughly chopped
- 120 g thick yoghurt
- 75 mls milk, plus extra for brushing
Method
- Preheat the oven to 200° Celsius
- Place the flour and baking powder into a bowl and whisk to combine
- Add the butter and rub in using your fingertips
- Add the cheese and walnuts and mix in using a butter knife
- Place the yoghurt and milk into a mixing bowl and whisk gently to combine
- Make a well in the centre of the bowl and add the yoghurt and milk mixture
- Using a butter knife, mix the ingredients together just until a dough forms
- Place some baking paper onto a baking tray and dust lightly with flour
- Lightly dust your hands with flour, then shape the dough using your hands into a ball
- Place the dough onto the baking paper and flatten into a 2cm high disc, using your hands
- Dust a knife with flour and cut the dough into 8 wedges
- Pull the wedges apart and brush the tops with milk
- Place the baking tray into the oven and bake for 28 minutes
- Remove the tray from the oven and place the scones onto a wire rack to cool slightly
See the links below for blog posts I published on August 12:
- 2024: Sour Cherry Scones
- 2022: Cheese Scones
- 2020: Rosemary And Lemon Scones
- 2019: Lime Marmalade
- 2018: The Falcon Of Sparta
- 2015: The Ultimate Snowflake Collection
- 2014: Choc Chip Scones
- 2013: Artichokes
- 2012: Magda van Wyk Answers Questions For The Blog
- 2011: Red Pepper And Tomato Sauce
- 2010: Chicken Stuffed With Mushrooms Wrapped In Bacon
ooh yes i love blue cheese – we have a brand here called Blue Castello which is soft and blue and delicious. Mr P. won’t eat it ‘cos he reckons blue cheese tastes like ants! 🙂 I love the sound of these cheesy and nutty scones Tandy. I actually like walnuts tho pecans are a fave too. Happy Int. Scone Week!
sherry
Haha, how does he know what ants taste like?? We also get Blue Castello here 🙂
These sound and look incredibly delicious. I am a fan of blue cheese.
Hope you try these!
Blue/bleu? Is not my favorite cheese, but I know I would love these scones!!
I did not think there would be a cheese you did not love 🙂
I almost always think of scones as being sweet, but I love the sound of this savory, funky combo!
I love savoury scones as I feel like I am being healthy and indulgent at the same time 🙂
Your savory scones sound perfect with the cheese and nuts.
Thank you Karen 🙂
This sounds terrific. I love blue cheese but I can’t eat much of it.
thank you, and why not?
I always include some blue cheese, often Blue Castello on our cheese boards, we love it. These scones look delicious Tandy, I remember seeing them on Choclettes blog. I haven’t made scones with buckwheat flour, whilst I do have buckwheat on hand, not the flour. I need to give these a try. Happy scone week. Pauline (Happy Retirees Kitchen)
The buckwheat you have is probably toasted, which I have found difficult to turn into flour. Leet me know if you try doing so 🙂
I love blue cheese, nuts, and savoury bakes, so these scones are definitely for me!
Hope you give them a go 🙂
Oh gosh, I’ve only just spotted this. So pleased my scones inspired you and I’m impressed you stuck with the walnuts.
They were perfect!