It’s been soup month here, so I would be remiss if I didn’t post one of my favorite sides to pair with soup, Cayenne and Cheddar Cheese Scones. Honestly, these things are like the bastard love child of a biscuit and scone. They are a little more substantial than a biscuit but lighter and less crumbly than a traditional scone. I actually went and did some research on the difference between the two because I wanted to make sure I was labeling them correctly, and apparently, people have some VERY strong opinions on the subject. (BTW, I love that article, you should read it.)
And I get it. I can be pretty pedantic about things (you’ll pry the oxford comma from my cold dead hands), but these scones are so good that you could call them cupcakes and no one’s going to complain when they bite into one. They’re just slightly crisp on the outside, buttery on the inside and full of cheesy flavor. The slight warmth of the cayenne makes them incredibly satisfying and the perfect side for soups with milder flavors. I almost always pair them with classic chicken noodle and my Easy Chicken Peasant Soup to round out the meal. They really take whatever dish you serve them with and level it up in a big way.
More Recipes to Serve With Scones
Beef Stew Ham and Potato Soup Chicken Carcass Soup Roasted Tri-tip
Nutritional Information Recipe Slightly Adapted From: Food.com Small-batch Instructions: Recipe halves cleanly, no cooking changes needed. Freezer Instructions: Freeze cut-out dough on a baking sheet for about an hour, until firm. Then store in an airtight container. Dough will keep in the freezer for up to 3 months. To cook, bake frozen scones at normal temperature for 2-3 minutes longer than usual. This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
