Filling

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

 

Scones

Ingredients Metric/g
King Arthur Pastry Flour 400
Salt
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

 

Method

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.