Sundried Tomato Roquefort Scones

These scones are a breeze to make, and if you don't have any sundried tomatoes or roquefort, use what you do have on hand (olives, feta, gruyere, cheddar, apples, pecans, etc.).

Recipe adapted from Joy the Baker

Makes 16 small scones

Ingredients

2 cups/240 grams all-purpose flour
1 tablespoon/8 grams cornmeal
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
2 large eggs
1/2 cup heavy cream (plus more for brushing the tops of the scones)
4 ounces roquefort cheese, cut into small cubes
2/3 cup/115 grams sundried tomatoes (not in olive oil), thinly sliced
2 teaspoons olive oil
1 tablespoon all-purpose flour

Preparation

Place a rack in the center of the oven and preheat to 400 degrees F.

In a small bowl, toss roquefort, sundried tomatoes, and 1 tablespoon of flour. Set aside.

In a large bowl, whisk together the flour, cornmeal, baking powder and salt. Work in the cold butter with your fingers until the mixture resembles coarse meal.  Some butter pieces will be the size of peas and the flour will be nice and crumbly.

Whisk together 2 eggs and heavy cream. Add the wet ingredients all at once to the dry ingredients, fold together with a fork until almost fully incorporated.  Add the roquefort and tomato mixture to the shaggy dough and work together. Turn dough out onto a lightly floured surface and knead for about 30 seconds. Form into a disk about 8 inches around and 2 inches thick. Using a 2" round biscuit cutter, cut out 16 biscuits. Re-shape leftover dough and repeat, until you don't have enough to form a biscuit. (If the dough feels soft, refrigerate it for 10 minutes to firm it up! You don't want the butter to melt.)

When ready to bake, place chilled scones onto a baking sheet lined with parchment paper.  Brush with heavy cream and sprinkle with coarse sea salt. Bake for 18 to 20 minutes until golden brown and delicious. Best served the day they’re made.