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Filling
| Ingredients | Metric/g |
| Raisins, bloomed | 30 |
| American Almond Pecans | 30 |
| Caramelized Onions | 60 |
| Bleu Cheese | 60 |
| Total weight | 180 |
Scones
| Ingredients | Metric/g |
| King Arthur Pastry Flour | 400 |
| Salt | 4 |
| The Spice House Sarawak Pepper | 2 |
| Sucrose | 55 |
| Baking Powder | 24 |
| Plugra butter 82% fat, cubed | 150 |
| Fresh whole eggs | 80 |
| Greek yogurt | 230 |
| Total | 945 |
Method
Sift all the dry ingredients together. Cut in the cubed butter. Whisk together the yogurt and the eggs. Create a well in the butter-flour mixture. Then, pour in the wet ingredients. Mix until the ingredients are about 75% incorporated, and then add the raisins, pecans, and caramelized onions. Gently finish incorporating all of the ingredients, taking care not to over-mix. Roll out the dough using some flour and cut it into rounds. Transfer the scones to a baking sheet and allow them to rest 20-30 minutes before egg-washing. Add bleu cheese on top of each scone and sprinkle with pecans. Bake the scones at 350ºF for about 15 minutes.
