It's a morning food, but we've had people buy them for dinner parties. We also make a breakfast sandwich by taking a cheese scone and topping it with our baked egg and cheese casserole.
Dan Einstein
The biggest trick is keeping it moist. You have to use whole ingredients and not overwork the dough.
food people morning parties cheese breakfast dinner
We pride ourselves on using whole ingredients, and I think it's the fat factor that elevates a scone beyond a biscuit. That and the little bit of love we put into each one.
pride love fat
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