Savory scones

Cheddar and chive scones to keep the 3pm munchies at bay.  It pairs well with a steamy cup of oolong.  Take that 15 minute break.  You deserve it.

The recipe is adapted from  The Rose Bakery Cookbook.  I used a combination of bread flour and rice flour for this recipe.  It gives the scones a satisfying sandy texture.  The cheddar and butter were both products of Kerrygold from Ireland.

Liberal amounts of cheddar were grated. Quantity was needed for the scones and the filling. I leave a little nub for myself to snack on while things bake.

I would eat these little guys morning noon or night.  They were cut into petite triangles making it easy to snack on more than a few without feeling the slightest bit of remorse.

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