A cheese board, but make it a scone! These mostly savory scones are packed with just enough caramelly, chewy Medjool dates to balance lots of crumbled blue cheese that melts into the flaky, buttery layers. The scones are just as good with a salty cocktail as with tea or coffee, which means they’ll be perfect for a hair-of-the-dog brunch the next day.
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Tbsp. baking powder
tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
tsp. ground nutmeg
cups (375 g) all-purpose flour, plus more for surface
cup (1 stick) chilled unsalted butter, coarsely grated
tsp. vanilla extract
cup chilled heavy cream, plus more for brushing
Medjool dates, pitted, cut into ¼” pieces
oz. Gorgonzola, crumbled
tsp. flaky sea salt
tsp. freshly cracked black pepper, plus more
Mascarpone or clotted cream and honey (for serving)
Preheat oven to 400°. Whisk baking powder, sugar, salt, nutmeg, and 3 cups (375 g) flour in a large bowl to combine. Add butter and toss well to coat and evenly distribute.
Whisk egg, vanilla, and ¾ cup cream in a small bowl to combine. Add dates and Gorgonzola and mix gently to coat. Scrape into dry ingredients and mix with a wooden spoon until dough just begins to come together with a few bits of dry flour remaining. Using your hands, knead dough in the bowl until it comes together.
Transfer dough and any loose flour to a lightly floured surface. Flatten to ¾” thick (the shape doesn’t matter). Using a knife, cut into 4 pieces, stack pieces on top of each other, and flatten dough into a ¾”-thick 8″ square (this process will create flaky layers when the scones are baked). Cut dough in half lengthwise, then cut each half into thirds crosswise to form six 3″ squares. Cut each square in half on a diagonal to make 12 triangles total. (Alternatively, you can use a 2½”-diameter biscuit cutter to punch out scones. Gather scraps and repeat, patting and cutting, until you have 12 scones.) Transfer scones to a parchment-lined baking sheet, spacing 1½” apart, and chill, uncovered, at least 15 minutes.
Brush scones with cream and sprinkle with sea salt and ¾ tsp. pepper. Bake until tops are golden brown, 18–20 minutes. Transfer scones to a wire rack and let cool.
To serve, arrange scones on a platter and serve with mascarpone and honey in small bowls and more pepper for topping as desired.
Do ahead: Scones can be formed 1 day ahead. Cover and keep chilled.