Blueberry-Chevre Scones

Here's a re-publishing of one of my favorite recipes off of the old site. It's from April of '09. And seeing how I've been promising some more blueberry recipes, it's all the more appropriate!

Saying that we eat a lot of cheese in our house would be a fat understatement. Case in point: how many of you have your own cheese drawer in the fridge? 

We adore cheeses of all types, but if you forced me to choose only one cheese to live on for the rest of my life, I’d tell you without doubt that I’d go with fresh goat cheese, commonly known as chevre. Chevre is suited to such a wide array of foods- salads, pizza, sandwiches, stuffed inside chicken breasts, lasagna, with smoked salmon, in a quiche, on a spoon, and in a scone. Darn straight, in a scone.

The beauty of using chevre in a scone recipe, is that in addition to adding that characteristic goaty tang, the cheese adds a special richness and tenderness that makes you take note.

This recipe is quick to crank out and takes advantage of the ingredients you most likely already have on hand. Just about any fruit would pair nicely with the chevre in these scones- strawberries, nectarines, pears, cloudberries, lingonberries...the possibilities are endless. I bet some toasted pecans would be great too.

Blueberry Chevre Scones

Blåbær og fersk kvit gjetost scones

*Makes 6

2 cups (280 g) all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 Tablespoons sugar + 1 teaspoon for sprinkling over the tops before baking

1/3 cup butter (5 Tbsp/75 g), chilled and cut into large pieces

1/2-3/4 cup (120ml-180ml) whole milk or half and half

1/2 cup (6 oz./200 g) chevre (fresh goat cheese), crumbled

1/2 cup (3.5 oz/100g)  blueberries

1. Preheat oven to 400F/200C, and line a baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, salt and sugar. Add in butter and toss to coat. Using your finger tips or a handheld pastry blender, cut the butter into the flour mixture until it resembles very coarse sand. A few large bits are ok, but try not to have any pieces larger than a pea. This can also be done by pulsing the mixture in a food processor.

2. Add 1/2 cup milk and the crumbled goat cheese and stir, adding additional milk if necessary, until dough comes together into a slightly sticky ball. Mix in blueberries by hand, lightly kneading the dough to evenly distribute the fruit.


3. Place dough on prepared baking sheet and press down into a disc that is about 1-inch thick. Use a sharp knife to cut dough into 6 triangles. Separate slightly, giving them room to spread, and place pan in the preheated oven. Sprinkle the teaspoon of sugar over the tops of the scones- this will give them a more decorative look.

4. Bake for 15-20 minutes, until scones are a light golden. Allow to cool on a wire rack before serving either warm or at room temperature.  

 

Comments

[rachel]

Do you have to forego these for now? They look great, maybe this weekend I'll have to whip some up.

[sassy molassy]

Yum yum! I made these last spring (I believe) when you initially put up the recipe. My fav scones are these marionberry ones that the Eugene City Bakery makes right around the corner from my office. Very tempting to just walk there any morning and pick myself up one!

[Amyleecarp]

i just made these using blueberry vanilla chevre. delicious! thanks for sharing!

[Siri]

Amy- I've never heard of blueberry chevre. Sounds great! I'm glad the recipe turend out well for you, it's a favorite of mine.

[Jamie S]

Made these with the blueberry vanilla chevre from Trader Joe's. Amazing!

[siri]

Jamie- great! I'm glad this recipe is still getting good use :) Don't think I've ever had TJ's blueberry vanilla chevre, but I can imagine it would work well in the scones.