While visiting this past holiday, I was reminded of something else that makes Charleston’s cuisine stand-out—the city’s unabashed embrace of the Southern culinary tradition of blurred lines between savory and sweet. Think about it…many of the most quintessential and beloved Southern foods like grits, biscuits, and fried chicken swing both ways depending upon personal preference, chef’s whim, or whether they are doused in honey or gravy.
This perfect marriage of savory and sweet is how I would characterize the flavor and experience of my newest scone recipes as well. My Candied Pecan, Blueberry & Goat Cheese Mini Scones and Caramelized Onion, Sage & Gruyere Mini Scones are based upon the same scone-ing techniques that make my mom’s sweet Cinnamon and Chocolate Chip Scones some of the best in the world (verified by our many tea-room excursions). Now with a savory twist! I tested and tried a variety of savory-sweet ingredient combinations over the past few months, and these two were unanimous top picks. They suit breakfast, brunch, lunch, or dinner, and really rock tea-time!
Click here to give the Candied Pecan, Blueberry & Goat Cheese Mini Scones a try.
Or, try Caramelized Onion, Sage & Gruyere Mini Scones. Both are perfect for your holiday table!
