Ingredients Metric/g
Raisins, bloomed 30
American Almond Pecans 30
Caramelized Onions 60
Bleu Cheese 60
Total weight 180



Ingredients Metric/g
King Arthur Pastry Flour 400
The Spice House Sarawak Pepper 2
Sucrose 55
Baking Powder 24
Plugra butter 82% fat, cubed 150
Fresh whole eggs 80
Greek yogurt 230
Total 945



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.