Cheese scones are one and a million in the food community. I've seen many people use hard cheeses like asiago or gruyere to keep that iconic crumbly scone texture. But, I suggest to you, what if we turned the tables. What if we used soft cheeses. Ladies and gentlemen, the resulting miracle, the unofficial birth of the cheese puddle scone. Melty pockets of cheesy gold surrounded by light and creamy pastry. Coming soon!!
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