Cheesy, salty, savory scones from Sweet Enough (page 258) by Alison Roman

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Notes about this recipe

  • Eat Your Books

    Can substitute pecorino cheese for Parmesan cheese, and scallions for leeks.

  • averythingcooks on March 23, 2024

    Very nice! Mixing the butter in with fingers didn't take as long as I thought it would and they certainly are rich,moist & tender. I had set the timer for 25 minutes and when I checked at 20 they were very brown (top & bottom) so out they came. I googled "medium leek yield" and so used 1 cup sliced leeks.

  • Pimlicocook on May 12, 2023

    Oh… yum! These are unlike any scones I’ve had. Light and intensely savoury, I made a quarter of the recipe (2 scones) and devoured both alongside tomato soup for an extremely satisfying supper. Definitely making these again!

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