These simple yet impressive scones are perfect for the holidays (recipe here).
I created these Savory Cheese and Scallion Scones during a 1993 scone craving when there was no butter in the house, and they've become one of my most popular recipes both online and off. I brought them to a big Thanksgiving feast last year and they were a huge hit.
Made with softened cream cheese in place of the butter, they're light and moist on the inside, with a pleasant little crunch on the outside. They're perfect for the holidays, but they mix up so quickly you don't need to wait for a special occasion to serve them.
Offer them warm from the oven instead of rolls: plain, buttered, or with cream cheese, goat cheese, or homemade herbed yogurt cheese. I like to split and toast them in the toaster oven for breakfast, then slather both crunchy halves with butter. They're great for making little sandwiches, and I've even used them as burger buns.
They also freeze beautifully, so you can make them now and serve them later. Defrost them at room temperature and heat at 375° for about 5 to 8 minutes.
Not a feta fan? You'll find the chive and sharp cheddar version here.
Still not sure about this recipe? Maybe these rave reviews from Farmgirl Fare readers will help turn you into a savory sconehead. Thanks so much to all of you who take the time to comment on my recipes. And thanks for pinning them on Pinterest!
Read the rave reviews below. . .