Gruyere, Chives, &…KALE Scones



These savory scones are only the first recipe of what is to come for savory scones! I first thought about the type of cheese I wanted to use and gruyere came to mind right away. The first time I had gruyere cheese was on an omelet at my favorite breakfast place. I absolutely loved it! It reminded me a lot of mozzarella because of how stringy it was but also a little like Swiss cheese as far as flavor. I also mixed in a little Asiago cheese into these scones because it’s another favorite cheese of mine, especially on homemade pizza!


Next, I thought about herbs, spices, and other add-ins such as spinach and kale! I love thyme and usually choose to put it into almost anything savory as long it fits in with the other flavors in the recipe. (I’m sure it’ll make an appearance in another upcoming recipe. hahaha) This time I wanted to go outside the normal flavors I choose, so I decided on fresh chives and KALE! As I thought about it more, the question that came to mind was, “Why not kale?” After all, spinach has made appearances in other scone recipes, so why not kale. I sautéed the kale in olive oil (about 1 teaspoon) with a sprinkle of salt, garlic powder, and onion powder until it cooked down before mixing it in. As for the chives, the first time I ever tasted anything made with chives was at a restaurant in downtown Chicago. They made the creamiest mashed potatoes I had ever eaten and flavored them with chives. They were AMAZING! So I knew I wanted chives in my scones.



2 cups AP Floursavoryscone1

1 Tbsp. baking powder

½ tsp. baking soda

¼ tsp. salt

2 Tbsp. sugar

½ cup shredded Gruyere cheese

1/8 cup shredded Asiago cheese

2 Tbsp. freshly chopped chives

1-2 cups kale, raw (sauté after measured)

1 tsp. olive oil

A sprinkle of salt, garlic powder, & onion powder

½ cup cold butter, cut into chunks

2/3 cup almond milk (or whatever milk you have available)



  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Measure kale and sauté it with the olive oil, salt, garlic powder, and onion powder until it cooks down. Let it cool a bit before adding to the dry mix with the butter that’s been cut in. It should be slightly warm or at room temperature before adding to the dry mix with butter.
  3. In a bowl combine AP flour, baking powder, baking soda, salt, and sugar. Mix it together thoroughly.
  4. Grate cheeses and chop chives. Set aside.
  5. Measure the milk. Set aside.
  6. Cut up the cold butter into the bowl of dry ingredients. A cheese grater can also be used for this part.
  7. Use your hands, a fork, or pastry cutter to cut in the butter chunks. Work the butter into the dry ingredients until they’re about pea sized or a little bigger chunks of butter. It should be crumbly.
  8. Once this is achieved, add the Gruyere, Asiago, and chives. Then add in the sautéed kale.
  9. Add the milk and mix it until it just comes together. Form a 7-8 inch disc.
  10. Cut into 8 triangles and place on a parchment lined cookie sheet. (It doesn’t have to be lined with parchment.)
  11. Bake for 12-15 minutes. This recipe yields 8 scones. Serve with your favorite stew, soup, or you can even eat them for breakfast. I made an egg sandwich out of one. It was quite yummy!


I hope you enjoy these as much as I do! These freeze very well to if you don’t think you’ll eat them all.

Stay tuned for more savory scone recipes and other bakes as well!



Gluten-Free Everything Muffin


Let’s face it, most of the time gluten-free anything just isn’t very good. But these muffins are fantastic! They are very moist and full of flavor with a texture very similar to a normal muffin made with AP flour.

Not only are they gluten-free, they contain just about anything and everything you could think of to put in a muffin. They have zucchini, carrots, walnuts, raisins, coconut oil, and even some spice. They also don’t have a lot of sugar, which relieves some of the guilt.

There are many similar gluten-free muffins out there but these are the best yet! I made a few variations of these but this one turned out better than the others. I found that the final changes I made improved the muffin a great deal. One of the biggest changes I made was grinding my oats into a flour to create a smoother overall texture like a regular muffin. I also added some cloves into it because, well, I love cloves! The honey and coconut oil really seem to enhance the muffin too.



They don’t rise much, so however full the muffin cups are is basically how big they will be. They’re good for breakfast or even a snack.



2 c. almond flour (finely ground)   gfmuffin4

1 c. old-fashioned oats, (ground into a flour)

½ c. pecans, chopped (or walnuts)

½ c. raisins

2 tsp. cinnamon

½ tsp. nutmeg

¼ tsp. cloves (optional)

1 tsp. baking soda

½ tsp. salt

3 eggs

1 c. grated zucchini

1 c. grated carrot

6 Tbsp. coconut oil, melted

½ c. honey

2 tsp. vanilla


  1. Preheat the oven to 350 degree F.
  2. In a bowl, combine the almond flour, oats, walnuts, raisins, cinnamon, nutmeg, baking soda, and salt.
  3. In another bowl, mix together the eggs, zucchini, carrot, coconut oil, honey, and vanilla.
  4. Add the wet ingredients to the dry ingredients. Mix until combined.
  5. Scoop batter into the muffin cups. Fill them to the top (They do not rise like regular muffins.) Bake for 20-25 minute or until a toothpick comes out clean.
  6. Yields 14-18 muffins depending how much you fill the muffin cups.