|American Almond Pecans||30|
|King Arthur Pastry Flour||400|
|The Spice House Sarawak Pepper||2|
|Plugra butter 82% fat, cubed||150|
|Fresh whole eggs||80|
Sift all the dry ingredients together. Cut in the cubed butter. Whisk together the yogurt and the eggs. Create a well in the butter-flour mixture. Then, pour in the wet ingredients. Mix until the ingredients are about 75% incorporated, and then add the raisins, pecans, and caramelized onions. Gently finish incorporating all of the ingredients, taking care not to over-mix. Roll out the dough using some flour and cut it into rounds. Transfer the scones to a baking sheet and allow them to rest 20-30 minutes before egg-washing. Add bleu cheese on top of each scone and sprinkle with pecans. Bake the scones at 350ºF for about 15 minutes.