29 Comments
May 9Liked by Alison Roman

Bizarrely, I took the cheese version of these out of the oven about an hour ago. I can attest they are fantastic to the point of a verbal ‘these are incredible’

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May 9Liked by Alison Roman

Please pass the savory scones. They sound like heaven right now, with a cup of tea. Sigh.

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May 9Liked by Alison Roman

Okay, I have ramps right now and desperately want to make them work for a savory scone... ratios? tips? bad idea? Would keeping dill be "too much?"

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Can’t wait to make the berry version for Mother’s Day!

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My mulberry tree is ripe, do you think that would work for these scones?!

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My directions for savory scones steps 3 and 4 are the ones for the sweet scones. Could you please resend the directions for the savory ones? Really just need to know if put cheese in with dry ingredients at the beginning or add with the sour cream/cream. Thanks

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I’m excited to attempt both versions this weekend for Mother’s Day. Could I make them smaller by cutting the triangles again or would that be a mistake?

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My garden is saying rhubarb rhubarb rhubarb. Will rhubarb work?

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American living in the UK: good sub for the sour cream = greek yogurt? <3

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My sister and I both pre-ordered your book. She’s a former pastry chef, I’m a newish home cook who never eats or makes desserts.

The first recipe of yours I tried was the savory scones. My sister said, Classic Jean to pick a savory recipe from a dessert book.

Anyway, they were *so good* and *so easy*, even for a beginner baker at 7k feet.

Thanks a bunch.

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Still on the post-event high from the Sydney show last night and now devouring my third scone. What a delightful way to spend a Wednesday... You’ve done it again AR! 12/10.

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I am assuming it is a misprint that you add raspberries to the savory scones. Again, assuming you add the leeks and onions where it says raspberries. I'll know soon as I'm making them.

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Looks fabulous. I think the recipe for the savory scone needs to be updated (it references raspberries). can't wait to try!

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Any tips/ideas to make these gluten free (I know! but I have celiacs in my family!)?

Should I go with the 1 to 1 all-purpose gf flour or oat flour or what?

Or should I not attempt?

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I have to use up some frozen berries from last summer (to make room for new berries, obvs) and I want to use those. Should I thaw them first?

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I live with a sour-cream-phobe. Would yogurt or buttermilk work instead?

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