Instead of crusty bread, Michelle served the Creamy Kale and Vegetable Soup with Cheddar Chive Scones. It is just a perfect marriage, creamy soup with cheese scone.
This is a scone recipe that does not have tons of butter. The fat comes from the cheese and heavy cream.
Ingredients
- 3 cups all-purpose flour (or 1 1/2 cups unbleached plus 1 1/2 cups whole wheat flour)
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/2 cup finely chopped fresh chives
- 1 1/2 cups grated medium to sharp cheese
- 2 cups heavy cream, plus more for brushing
Source: epicurious.com
Instructions
Yum! Those look so good! I might have to give this a try.
Looks gd Suanne. Can they be frozen n reheated in a bread toaster?
Hi cmee8, yes you can freeze the scones. Bring them out from the freezer and let them thaw for 10 to 15 minutes first before reheat them in the toaster oven or oven at 350F for 10 minutes.