This is a sponsored post on behalf of Dairy Farmers of Canada.
I’ve often said that I’ve never met a cheese I didn’t like, but that wasn’t always the case… in fact, there was a long period in my life when the only use I had for blue cheese was as a dip for my buffalo wings. It was simply too sharp, too pungent, too overwhelming for my brie-loving palate.
Thankfully, that hasn’t been the case for quite some time, so I very much enjoyed this month’s pick from the Dairy Farmers of Canada, a lovely blue cheese called Dragon’s Breath from That Dutchman’s Cheese Farm in Nova Scotia.
Dragon’s Breath a soft and creamy blue cheese, which arrives as a softball-sized nugget coated with dark blue wax. To serve it, you slice away the top of the wax to reveal the cheese inside, which makes it a strikingly beautiful addition to any cheese board.
Flavour-wise, this one is very much up my alley… I’m still learning to love some of the crumblier, sharper blues, but this one is very much a crowd-pleasing blue, with a mild creamy flavour.
Don’t get me wrong, it’s still got a that unmistakable blue cheese funk, but it’s tempered with a mellow creaminess and a soft spreadable consistency that’s perfect for smearing on a hunk of crusty bread.
It’s that spreadable texture that got me thinking of pairing the Dragon’s Breath with these flaky two-bite scones that are flavoured with a combination of dried pear and walnuts - two classic pairings for blue cheese.
To show off the sweetness of the dried pears and the sharpness of the blue cheese, I deliberately kept the scones on the savoury side by using as little sugar as I could get away with, and adding a little whole wheat flour to give them a heartier texture than a traditional white flour scone.
The end result is a batch of dainty little scones that are equal parts sophisticated and old-fashioned, kind of like the cheese that inspired them.
Paired together with some fresh fruit or your favourite jam, this duo of cheese and scones makes for a rather elegant twist on the usual Mother’s Day tea, especially if your mom doesn’t have much of a sweet tooth.
Oh, and if mom isn’t a fan of blue cheese, these scones are pretty amazing with a milder cheese. Try a gooey soft-rind cheese like brie, or a sharper, nuttier cheese like aged gouda. Or just go the traditional route and slather them with clotted cream, which is pretty awesome too.
Disclosure: This post is sponsored by Dairy Farmers of Canada. Thanks for supporting the brands that keep the Crumb Test Kitchen running! All opinions, as always, are entirely my own.
These adorable little scones are packed full of chunks of dried pear and walnut, making them the perfect partners for a mild, creamy blue cheese like Dragon's Breath.
- 2 cups all-purpose flour
- ¾ cup whole wheat flour
- ⅓ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold unsalted butter, cut into small cubes
- ¾ cup chopped dried pears
- ½ cup chopped walnuts
- 1 cup buttermilk
- 5 tbsp heavy cream, divided
- Preheat oven to 400F. Line a large baking sheet with parchment paper, and set aside.
- In a large mixing bowl, combine the flours, sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the dried pears and walnuts, then add the buttermilk and ¼ cup cream, and gently mix until the dough just barely comes together. (If the dough looks too dry, add more cream, 1 tbsp at a time, until the dough starts to come together.)
- Turn the dough out onto a clean work surface lightly dusted with flour, and gently knead 5-6 times to finish incorporating any floury bits. Roll out the dough to 1" thick, and cut out the scones using a 1" round cutter, gathering up the scraps and re-rolling until you have 24 scones.
- Arrange the scones on the prepared baking sheet, spacing them ½" apart. Brush the tops with remaining 1 tbsp cream.
- Bake scones in preheated oven for 25-30 minutes, or until tops are golden brown and a toothpick inserted in the centre comes out clean.
- Category: Brunch
- Method: Baked
- Cuisine: Canadian