Sharp cheddar and arugula scones from The Myrtlewood Cookbook: Pacific Northwest Home Cooking (page 216) by Andrew Barton

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Notes about this recipe

  • Rutabaga on November 10, 2020

    I like these as a savory biscuit variation. They're excellent paired with a fried egg. The rest of my family liked them, but prefers plain biscuits, especially my youngest child. I'd make them again as a base for savory biscuit sandwiches, but otherwise will stick with more basic biscuits for the family.

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