Candied Pecan, Blueberry & Goat Cheese Mini Scones
I still can’t decide if these scones are for breakfast, brunch, lunch or dinner. The tartness of the blueberries amidst the tang of the goat cheese and sweetness of the Candied Balsamic Pecans hits the spot just about any time of day. All of this goodness amidst my mom’s famed scone-ing technique. Delicious!
- 1/3 c. well-shaken buttermilk
- 2 large eggs, divided
- 2 c. all-purpose flour (spooned into measuring cup)
- 2 tbsp. granulated sugar
- 2 tsp. baking powder
- 3/4 tsp. fine sea salt
- 6 tbsp. unsalted butter, cut into chunks (keep cold until use)
- 2/3 c. chopped Candied Balsamic Pecans (easy recipe here)
- 2/3 c. fresh blueberries, washed and dried
- 2-2.5 oz. crumbled goat cheese
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In a small mixing bowl, beat together buttermilk and 1 egg and put the mixture in the fridge to stay cold while you measure your dry ingredients.
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Put flour, granulated sugar, baking powder, and salt in a large food processor and gently pulse to combine and fluff. Then, pull the buttermilk-egg mixture and unsalted butter from the fridge. Cut the butter into cubes and add it to the food processor along with the buttermilk-egg mixture. Pulse the food processor just 10-15 times to combine the ingredients. Do not overmix. Dough should be crumbly with lentil-size pieces of butter running throughout. (See TIP A below for alternatives to using a food processor.)
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Transfer dough crumbles to a large mixing bowl and add the chopped candied pecans, blueberries, and goat cheese crumbles. Using your hands or a fork, distribute these ingredients throughout the dough. Work quickly so that the dough does not warm too much. Dough should remain crumbly with visible bits of butter.
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Turn the dough onto a lightly floured surface, evenly divide it into two mounds, and pat each mound into a 3.5- to 4-inch diameter circle. Circles should be about 1 inch in thickness. Briefly whisk together the remaining egg to create an egg wash, and brush it over the top of each circle. Using a very sharp knife, cut each of the circles into 6 even triangles. Transfer the triangles to a dinner plate leaving a little space between each section and put the entire plate in the freezer for 30-60 minutes.
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Line a baking sheet with parchment paper or a silicone baking pad. Set the scones evenly apart on the lined baking sheet and bake in a pre-heated 375° oven for 16-20 minutes or until lightly brown on the top. You don't want the scones to over-bake so begin to watch them closely as time approaches.
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After the scones have set-up in the freezer for 30-60 minutes but before baking, transfer triangles to two large ziplock bags. Secure bags tightly and return them to the freezer for up to two weeks. Scones can be baked directly from frozen using the method above. They are best served warm, directly from the oven.
TIP A: My mom swears by using a food processor for this recipe because it means that she can achieve the desired crumble of the dough quickly and without using her hands (which will naturally warm the ingredients). If you don't have a food processor, you can give the ole two-knife scissor technique a try or I recommend using a multi-blade pastry blender.