It’s no secret that I love sweet scones. They are hearty, bready, and all around delicious. I’ve featured two sweet scones on my blog back in November (Pumpkin Scones with Spiced Glaze and Blueberry Scones). Both were a hit, and definitely on the “must repeat” list. However, scones are too delicious to only be sweet. So for this week’s soup, I wanted to make a delicious savory scone to go with it. Because what’s a soup without a hearty piece of bread for dipping?
It’s no secret
sometimes I enjoy experimenting in the kitchen. I especially have an affinity to the salty and sweet combinations. So, this recipe isn’t so much salty and sweet as it is tangy and savory. This also happens to be a flavor combination I enjoy. I was drawn to this recipe when I first saw it in passing. I have to say, this may be one of my favorite recipes I’ve made to date.