Blue cheese and Berry Scones

Blue Cheese And Berry Scones01

A salty yet sweet, creamy pillow of scones. These make a delicious afternoon tea, accompanied with a cup of tea or a cool glass of Pinot Grigio. 


  • 2 1/2 cups SRF flour
  • 100g butter, chilled & diced
  • 50g + 20g crumbly Blue Cheese (Gorgonzola Dolce, Roquefort or Stilton)
  • 2 tablespoons parmesan cheese, grated
  • 1/2 cup blueberries
  • 2 tablespoons berry jam + extra for topping
  • 1/2 cup full cream milk
  • Extra milk for glazing
  • A sprig of Rosemary 


  1. Preheat oven to 180°C. Line a baking sheet with baking paper.
  2. Place flour and butter in a mixing bowl. Rub with fingertips till flour resembles fine breadcrumbs. Stir in 50g of blue cheese, parmesan, berries, and jam.
  3. Add milk and mix with a knife to bind all ingredients. Add 1 more tablespoon of milk if required, until dough comes together. Knead a few times to form a soft dough. Do not overwork the dough.
  4. Flour lightly a work surface. Roll out and shape dough into approximately 15cm square by 2.5cm thickness. Cut dough into 9 equal square pieces.
  5. Place scones on the baking sheet, 1cm apart. Brush with milk and sprinkle remaining blue cheese and drop a dollop of berry jam on top. 
  6. Bake for 15 to 18 minutes or until risen and turn a light golden brown. 
  7. Serve piping hot with more berry jam or a drizzle of honey and a sprinkling of fresh rosemary. 

Chef Nelly