These scones are cheezy fo’ sheezy! They are so good, but they are just on the line of being too cheesy. However, that being said, they’re great with soups and salads. Blue cheese is potent so to add 1 1/2 cups of it to batter is a lot. I’d take out somewhere between 1/2 and 2/3 cup. The recipe below is the original, so feel free to tweak the cheese ratio as you see fit.
Source: Smitten Kitchen
2 1/4 cups all-purpose flour
2 1/2 tsp. baking powder
2 tsp. sugar
3/4 tsp. baking soda
1 tsp. salt
6 T. cold unsalted butter, cut into 1/2-inch cubes
1 1/2 cups crumbled blue cheese
4 scallions, finely chopped
1 cup well-shaken buttermilk
Preheat oven to 450. Line baking sheet with parchment paper
1. Whisk together flour, baking powder, sugar, baking soda, and salt in a food processor.
2. Add butter and process until mixture resembles coarse meal.
3. Pour into medium bowl. Stir in blue cheese and scallions. Add buttermilk and stir until just combined.
4. Drop dough in 12 equal mounds about 2 inches apart onto baking sheet. Bake in middle of oven until golden, 16 to 20 minutes.