Use a blue cheese that you like to eat—whether creamy and mild, or a drier, more pungent type—and serve these with butter and jam to play up the salty and sweet pairing.
- 4½ teaspoons baking powder
- 3 cups all-purpose flour, plus more for surface
- ½ cup (1 stick) unsalted butter, chilled, cut into pieces, plus more, room temperature, for serving
- 4 ounces blue cheese, crumbled
- 1½ cups chilled heavy cream, plus more for brushing
- Freshly ground black pepper
Preheat oven to 425°. Whisk baking powder, sugar, salt, and 3 cups flour in a large bowl. Add ½ cup chilled butter and toss to coat. Using your fingers, work butter into flour until pieces are pea-size with a few larger pieces remaining. Add blue cheese and pecans and toss to coat. Drizzle in 1½ cups cream and mix with a wooden spoon until dough just begins to come together with a few bits of dry flour remaining.
Transfer dough and any loose flour to a lightly floured work surface and briefly knead to bring everything together. Flatten dough to ¾" thick (the shape doesn’t matter). Using a bench scraper to help lift the dough, fold in half and rotate 90°. Flatten it again to ¾" thick, fold in half, and rotate again. Repeat this process 2 more times for a total of 4 folds, lightly dusting surface with more flour as needed; this will create lots of flaky layers when the scones are baked.
Flatten dough to a ¾"-thick rectangle, about 9x6", and halve lengthwise. Cut into thirds crosswise to form six 3" squares; halve each on a diagonal (you should have 12 triangles). Transfer scones to a parchment-lined baking sheet and freeze 10 minutes.
Brush scones with cream and sprinkle with pepper. Bake, rotating baking sheet halfway through, until tops are golden brown and a tester inserted into the center comes out clean, 16–18 minutes. Transfer to a wire rack and let cool. Serve with jam and room-temperature butter.