Ingredients
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Gluten-Free Scones
2 batches
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Vermont Creamery Bijou
1
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8 oz Vermont Creamery Crème Fraîche
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Vermont Creamery Cremont
1 package
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Vermont Creamery Sea Salt Cultured Butter, sliced
½ cup
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4 oz Vermont Creamery Strawberry Spritz Goat Cheese
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4 oz Vermont Creamery Wild Blueberry, Lemon & Thyme Goat Cheese
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1 cup jam or preserves
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¼ cup honey
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1 basket fresh blueberries
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1 basket fresh strawberries
Directions
- Make two batches of Gluten-Free Scones.
- Take cheeses out of the fridge 30 minutes prior to serving.
- Arrange cheese & scones on a large serving platter and fill in with a variety of fruit, jams and honey.
- Serve with tea & coffee for brunch or an afternoon teatime gathering.
