Rosemary and Goat Cheese Scones

Bread baking is always satisfying, whether yeasted or a quick bread.

Sometimes as we prepare a meal theres a feeling a little something might be missing.

The way to roll them out.

Slice it in two, spread with a bit of butter, and drizzle with some lovely local honey.

My mom was a great lover of scones.

No waste at all, and I think she liked the little triangle shape it made.

Thus, rosemary has been tossed into many dishes the past few days.

Slice it in two, spread with a bit of butter, and drizzle with some lovely local honey.

So easy to think of an herb when you walk by it constantly.

Its flavorful, so a little goes a long ways.

That flavor was definitely not overpowering though, just a light hint.

Find the blogger in the photograph contest…

Goat cheese is also easier for some to digest.

I lightened the saturated fat load a little more using a vegan butter and oat milk.

Both substitutions worked well and did not alter the taste.

Preheat oven to 425 degrees F.Line a rimmed baking sheet with parchment.

Combine the dry ingredientsand add the butter and goat cheese.

Work these into the dry ingredients with your fingers, working quickly.

You will still have some little lumps of the cheese.

Pour 12 cup milk a two-cup measuring cupor a bowl, but why dirty two dishes?

Add the eggs and honey and beat together.

Make a center in the dry ingredients and pour in the liquid.

Using a wooden spoon or spatula or your fingers, combine the ingredients gently.

Bake for 25 minutes,or until golden brown, turning the pan once for even browning.

Let cool and enjoy.

Really delicious with a little butter and honey drizzled on top.

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Rosemary and Goat Cheese Scones#