Gorgonzola is a bleu cheese originally from the Gorgonzola region of Italy. Salty and full of flavor, it pairs well with all types of fruits. The slightly sweet dough pairs well with the tart apples and the salty bleu cheese. I'm going to pretend I'm being virtuous by using yogurt in the dough, but really the stick of butter is what the scones are really about!
You could make this a smaller size, just make sure to adjust the cooking time.
Granny Smith and Gorgonzola Scones
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon fresh ground pepper
1 stick of butter, cold and chopped into 1/2" pieces
1 granny smith apple, peeled and cored
3 oz gorgonzola cheese, lightly crumbled
1/2 cup greek yogurt (0% fat)
2 tablespoon half and half
half and half with pepper to brush over the scones before baking
Preheat the oven to 350 F. Combine the flour, baking powder, salt, and pepper. Add the chopped butter into the batter and mix quickly with your fingers until the butter is about pea sized
Chop the apples into small, even pieces.
Add in the chopped apples and gorgonzola cheese. Toss lightly in the dough.
Combine the yogurt and half and half in a small bowl with a whisk, to thin out the consistency of the yogurt. Fold into the dry ingredients with a spatula. Divide into 6 equal scones on a parchment lined baking sheet.
Top with a brushing of half and half with a little pepper ground in.
Bake for 30 minutes at 350 F. Let cool on a cooling rack.
These are a great departure from typically sweet breakfast scones, perfect to pair with some bacon and eggs on a lazy Sunday. Enjoy!