Stuffed Scottish Scones for Snacking or Dessert is a Savoury Mix in Concert... ! Try it with your favourite chai, matcha or ice cold lemon tea!

Mixtures for Stuffing:

A. Savoury Cheese and Herb: 1 1/4 c filling paste

-2/3 c cream for liquid to make paste

-1/2 c cheddar cheese (regular)

-1/2 c Monterrey Jack

-3 cloves garlic

-1/2 tsp salt

-2 1/2 c fresh finely chopped basel

-1/2 c fresh finely chopped rosemary

-1/2 c fresh finely chopped sage

B. Pimiento Cheese and Herb:

-1 c cheddar cheese (regular)

-1/2 red pimiento peppers sliced from the bottle, drained

-2/3 c cream for liquid to make paste

C. Orange Kiss Sauce:

1 1/2 doz. oranges, kiss thoroughly scraped on their surfaces

16 oz. castor sugar

16 tblsp H20

16 tblsp Cointreau(R) liquer

D. Pillsbury Biscuit Dough(R) Mix:

1-2 canisters (depending on how much you want to make)

Take the prepared Orange kiss sauce. Set aside. Dissolve the sugar and H20 in a med. sauce pan and bring to a gentle boil. Lower the temperature to LO setting and set the mixture aside and add the liquer and orange kiss. Continue to simmer until it softens and dissolves to the mix slightly. Set aside and sit in the fridge 1-2 hrs.

Filling the Scones with Mixtures:

Use a scone pre-made biscuit dough mix from Pillsbury(R) or like brand to fashion the 3" scones by taking the cut triangular dough pieces, slicing a strip into one of the three sides and taking plastic bag with tip slightly cut off and fill it with filling by forcing it in without overflow (experiment to arrive at the amount to fill with) and pursing the edges closed firm and sure so the filling tucks in comfortably without escaping when baking.