If you have followed my blog, you know I love fried foods. However, I don’t like the way they make me feel. I’m not a fan of biting into food and grease shoots out of it. Disgusting. So, I’ve been working on baking “fried” food in the oven. Why fry food when you can easily bake it with the same, if not better, results? Every oven fried food I’ve made has come out very delicious, and this recipe is no exception.
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 is well established among my family and friends that I am a terribly picky eater. I already limit myself by being a vegetarian. Add to that limitation a dislike of most vegetables. I generally don’t like to try new foods. I use the “I just know I’m not going to like that,” excuse about foods I have never even tried. However, since my change to a healthy eating lifestyle, I have tried new foods and experimented more. Samuel and I tried an appetizer called “zucchini fritte” at a restaurant on vacation a month ago. We didn’t know what zucchini fritte was, but the price was right. I don’t typically like zucchini, and I was very hesitant to try it. Turns out, zucchini frittes are fried zucchini chips. They were incredible! The chips were salty, crunchy, and addictive. I’ve been thinking about them for a month. So, I decided to make my own!