切達起司司康

The millet flour blend gives these a lovely, hearty texture that holds up perfectly in a warm bowl of soup. I've already gone through two packs this week, and they're just as good toasted the next morning for breakfast.

These scones are a lifesaver for someone like me who misses proper baked goods. They taste just as good as the regular kind, especially warmed up and dunked in a bowl of soup.

I love that these scones are made with millet flour instead of rice flour — they have a heartier, more savory flavor that works perfectly with a bowl of chili. The texture is tender and crumbly, not dense or gritty like many gluten-free baked goods.