Recipe courtesy of Mollie Garnes and Caleb Fuller at @trueandgolden

Featured Cheese
Jalapeño Chili
Chili cheddar chevre scones


  • 510 grams King Arthur Baking all-purpose flour
  • 30 g granulated sugar
  • 1/4 tsp. kosher salt
  • 2 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 TBSP garlic powder
  • 1 tsp. red pepper flakes
  • 1 stick (8 TBSP) salted butter, cold
  • 1/2 cup buttermilk + 3 TBSP for brushing
  • 1 large egg
  • 2 cups grated extra sharp white cheddar
  • 1 (4 oz) mango habanero Laura Chenel goat log
  • 2 containers Laura Chenel jalapeño chile marinated goat cheese, including oil
  • Maldon Salt


  1. Preheat the oven to 400F.
  2. Grate the butter with a cheese grater into a medium mixing bowl. Chop the marinated jalapeño chile goat cheese into ½” bits. Add to the mixing bowl. Crumble the mango habanero log. Add to the butter and marinated goat cheese.
  3. Mix all the dry ingredients in a large mixing bowl.
  4. Add the butter and cheeses to the dry ingredients. Combine with clean hands until crumbs form.
  5. Whisk together the egg and the buttermilk, Add to the mixed ingredients. Fold in the wet ingredients until just combined, careful not to over-mix.
  6. Place a sheet of parchment paper on a work surface. Work the dough into two equal round circles. Cut each into 1/8ths.
  7. Place the scones on baking sheets lined with parchment paper. Freeze the scones for 30 minutes.
  8. Brush the chilled scones with buttermilk and sprinkle sparingly with Maldon salt flakes. Bake at 400F for 30 minutes. Serve warm.
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