Savory sage and apple chelsea buns (made with scone dough)
This is a savory version of the pumpkin butter pinwheels I make, inspired by the recipe for Butterscotch Biscuits in the 1950 edition of “The Gourmet Cookbook.” Feel free to go holiday-festive with these, adding dried cranberries along with the apples. The same filling ingredients can also be used with your favorite yeast dough (making them more like a true Chelsea bun.) I do hope you enjoy this recipe. ;o)
Share:
0
18
0
Comments