In August of 2011, I was approached by the Petaluma Educational Foundation (P.E.F.), asking if I would donate a guest spot on my T.V. show for their annual fund raiser. I was ecstatic to hear that the top bidder was the Giacomini Family of Point Reyes Farmstead Cheese Company.
Last May, Cooking with Laurie visited the ranch in West Marin. Cuba, the master cheese maker, gave me a tour and talked about the cheeses made at the ranch. I tasted Fresh Mozzarella, Toma (a semi-hard cheese with characteristics of Gouda and Havarti, aged 3 months) and my FaVoRiTe, Point Reyes Original Blue. All of their cheeses are made solely from the milk produced by their herd, which at the time were happily grazing on luscious green grass as the coastal breezes were blowing. The high quality cheese is possible through using only the milk from their herd, of predominately Holstein, with some Brown Swiss and Jersey cows. “We call our cheese ‘Der Farmstead’, every single product made on our ranch is made out of our own milk which we produce”, said Cuba.
After a tour of their kitchen, The Fork, which offers farm tours, culinary classes and tastings…I couldn’t wait to return to my kitchen with Point Reyes Original Blue ,which has a buttery melt in your mouth tangy deliciousness and happens to be one of my all-time favorite cheeses. Knowing that blue cheese pairs nicely with figs and honey, I decided to incorporate these flavors into a scone…and if that isn’t enough to get you baking.
You can watch my visit to Point Reyes Farmstead Cheese Company and learn how to make my scones on my website www.CookingWithLaurieFigone.com under TV Show.
Blue Fig Scones
I created this recipe with one of my favorite cheeses in mind, Point Reyes Original Blue, which is not only locally made, but has a melt in your mouth, buttery, tangy DeLiCiOuSnEsS. Knowing that it pairs so nicely with figs and honey, the recipe was born!!
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 Tbsp. brown sugar
½ cup butter, cubed and frozen
½ cup dried figs
2/3 cup buttermilk, well chilled
½ cup Point Reyes Original Blue Cheese, crumbled
Honey for drizzling
- Preheat oven to 375’. Add flour, baking powder, baking soda, salt and brown sugar to food processor and pulse just to blend. Add frozen butter and pulse twice. Add figs and pulse just until the figs are chopped in small pieces.
- Separate egg; add the yolk to chilled buttermilk and save the white for later. Mix the yolk and buttermilk together; whisking to combine. Slowly pour this mixture into the food processor while continuously pulsing, just until your mixture becomes crumbly (do not over mix).
- Dump scone mixture onto a lightly floured board and gently flatten into an 8 inch circle. Sprinkle ½ of the dough with ¼ cup of the cheese crumbles. Fold dough over and gently flatten into another 8 inch circle; place last of the cheese crumbles onto half and fold dough over. Shape into an 8 inch circle; dough should be about ½ inch thick.
- Cut into 8 equal wedges. Place on a baking sheet, (I like to use a pizza stone) evenly spacing the scones. Whisk the egg white until foamy; generously brush the top of each scone using a pastry brush.
- Bake for approx. 18 minutes, or until golden brown. Remove from oven and immediately drizzle with honey. Let cool for 10 minutes…if you can wait that long…ENJOY!!
Makes 8 servings