Parsley Chive Scones
Cookbook
Page 86
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Zosia
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average rating 3.0 / 5
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These were good but sweeter than I expected for a savoury scone. They also didn’t rise much in the oven “ I baked them from frozen but that normally doesn’t interfere with the rise. They were dense but moist and like most scones, best eaten warm from the oven.
Half of a batch was served with potato-leek soup, the second half had a little crisped bacon added to it (pictured) and was used for breakfast egg sandwiches.