Scones are so versatile. Sweet or savoury, you really can’t go wrong. And while I love a good bittersweet chocolate scones or one stuffed with tea or fruit, sometimes you need something that doesn’t involve sugar and sweet items. Sometimes, cheese and vegetables just hit the damn spot.
In this case our featured vegetables are sautéed leeks and brussels sprout. You might think it’s weird but I guarantee it works. These are for sure some of my favourite scones and I think you all will like them too.
Honestly, one of the reasons scones are great to make is because they’re so stinkin’ easy to put together. You get to knead dough for a couple minutes and that’s always therapeutic; they’re good hot or cold and there are limitless options for what you can put in them.
My life is basically empty without cheese so naturally these involve a lot of cheese to complement the vegetables. What can I say, cheese is one of life’s greatest joys. The cheese life chose me and I’m not mad.
You know what else makes me happy that doesn’t involve scones or cheese? The beach. My best friend and I went to the beach this past weekend and I honestly just had the best time. It’s my perfect escape, away from all the craziness in my work, school and personal life, just a place where I can take a step back and breathe. Everyone needs a safe, happy space, and mine just happens to be the beach.
The beach and scones. What more could you ask for?