Is it tea time already?
We don’t necessarily need tea for scones – nope, scones are appropriate at any and all times in my book. They are both savory (sort of) and sweet, biscuit-like, but enough cake and muffin-like that our sweet treat salivation is satisfied.
And these little guys, they are something special. Blueberry – yes. Apricot preserves – yes. AND, a hint of blue cheese – yes. I’ll bet you never saw that one coming!

Blueberry Apricot Blue Cheese Scones

3 cups all-purpose flour
1 cup sugar
1 Tbs. baking powder
1 tsp. sea salt
10 Tbs. chilled unsalted butter, cut into small pieces
1/3 cup milk
1 large egg
1 cup fresh blueberries
1 cup apricot preserves
3/4 cup crumbled blue cheese

Preheat oven to 375F degrees.
Mix flour, sugar, baking powder, and salt in food processor.
Add butter and cut in, pulsing until the mixture resembles coarse meal. Whisk in the egg. Add flour mixture and process until moist clumps begin to form. Gently fold in the blueberries, preserves, and blue cheese, adding more milk if dough seems dry. The dough will be somewhat sticky.
Gather dough into ball and flatten to 6″ round on top of parchment paper. Cut round into 6 wedges.
Transfer the parchment to a flat baking dish and bake for about 25 minutes, until golden brown. 

Allow to cool before breaking open to slather with butter – or more preserves and blue cheese!