The great thing about a scone is you can have them sweet or you can have them savoury.
The only downfall with scones is that they aren’t exactly gluten free or paleo friendly.
Now if you are thinking what the hell is a scone? It’s a single serving of a quick cake (sweet) or bread (savoury).
They are very English, but we Aussies love our scones.
Since going gluten free / paleo the humble scone is off the table. Don’t get me wrong I still like to make them (the non gluten free / paleo variety) and enjoy them, but I make them as a treat, with the works of butter (the real stuff, not margarine, jam and whipped cream.
There are tons of recipes out there for ‘wheat’ scones. My fav would be the ones made with lemonade and cream. If you would like my recipe let me know and I will post it.
This post is not about ‘wheat’ scones though. It’s about Cheesey Scones. To be more precise Carrie Browns Cheesey Scone / Biscuits.
These scones are super simple to make, and are deliciously buttery. They are very melt in your mouth goodness.
The first time I made this recipe was back in July. I know, I know, it’s now October…. yes, yes I know “Matilda why are you only telling me about this recipe now?!”, slack I know.
The only reason I’m posting about this recipe now is because I made a batch of Paleo meatball soup and really wanted something bread-y. I mean what’s a soup without bread?
So I baked a batch of these, and they hit the spot. Worked delicious with the soup.
If you are feeling a little daring add 1-2 teapsoons of chill flakes. Let me tell you, wow, even more awesomeness! The chilli gives it a bit of a kick but isn’t overpowering. It really balances out the cheese flavour.
1 – When I made these, I halved the recipe, and left 1 half plain and the other half 1 teaspoon. As I know the kids would not like the heat of the chillies.