Blue cheese-pecan scones from Ovenly, Updated Edition: Sweet and Salty Recipes from New York's Most Creative Bakery (page 23) by Agatha Kulaga and Erin Patinkin

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Notes about this recipe

  • Kinhawaii on May 24, 2021

    These were great- tender & scrumptious warm. Did use pastry flour & just a scant 3/4 cup blue cheese- should have used the full amount because the cheese taste was a little subtle. I like squares so cut into 16 rough squares, took 15 minutes to cook. Instead of trying to squeeze it into my full freezer, refrigerated them while the oven heated for 30 minutes. Definitely want to try the other variations!

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