Roquefort Hazelnut Scones

Roquefort Hazelnut Scones

Roquefort Hazelnut Scones



Total time



These fabulous savoury scones are the classical Brunch favourite taken to a new level. The pairing of roquefort and hazelnuts in these scones is a real knockout. A luxurious treat whipped up at the drop of a hat, like all scones.


  • 3 1/2 cups flour (all purpose, whole wheat pastry or whole grain spelt; I use the latter across the board)

  • 3 tablespoons sugar (sugar-restricted: Use 1-2 tablespoons stevia)

  • 3/4 cup Roquefort or other, good quality, blue cheese (or kashkeval, or manchego)

  • 1/4 cup unsalted butter (1/2 stick)

  • 4 teaspoons baking powder

  • 1 teaspoon baking soda

  • Good pinch ground black pepper

  • 1 cup plain yogurt

  • 1/4 cup milk (if you find buttermilk, use 1 1/4 cups, and skip both the yogurt and the milk)

  • 1 egg

  • 1/4 cup chopped dill

  • 2/3 cup toasted chopped hazelnuts


  • Preheat the oven to 190 degrees celsius.
  • Mix the first set of ingredients lightly with your fingers, making sure you break up the cheese and butter lumps as you go, until the mixture looks like coarse meal.
  • In a separate bowl, beat the yogurt, milk, egg and dill with a fork, then add to the flour mixture, with the nuts, and mix until just combined (do not over-mix or the mixture might toughen).
  • Roll out the dough on a very lightly floured board to 1/2 inch thickness.
  • Cut out with a 2-inch cookie cutter or a glass, or cut into wedges with a serrated knife.
  • Transfer to cookie sheet lined with foil or parchment paper.
  • Bake about 20 minutes, or 2-3 minutes longer, until lightly coloured.
  • Eat warm or at room temperature.


  • Variations:

    Chocolate Hazelnut Butter: Substitute 3 cups toasted hazelnuts for the Tehina, but process them thoroughly in a food processor before adding the chocolate mixture. You might want to use other toasted nuts as well: Peanuts, cashews, almonds, pistachios, pecans, even roasted chestnuts (even though it’s not a nut).  Proceed just as instructed here.

    Sugar-Restricted: use unsweetened chocolate, omit the agave, and use 1/4 to 1/3 cup stevia

    – Cake Topping: Add 2-3 tablespoons rum or brandy to the mixture, and use it as top layer to ice cream cake (the rum will prevent it from freezing solid). Likewise, use it as topping or filling to any cake, like a ganache. Spread while it is is still liquid, before it firms up, so it will spread easily.

    – Tart Filling, Truffles and Bars: Add some chopped toasted nuts, or toasted sesame seeds, or grated unsweetened coconut, and a little coconut to thin the mixture, and use as a filling for a tart.  Or shape the mixture into little balls, and roll in cocoa powder or coconut. You could also pat the whole mixture into a pan, chill, then cut into squares or bars.

    – Dip: Slather on apple, pear or banana slices, or on berries.

Share this post