I recently tried making Caesar salad scones, a recipe by pastry chef and Milk Bar founder Christina Tosi. It's a bold move, turning a salad into a baked good, but it's a delicious one. The scones are cheesy, buttery, and savory, with a subtle Caesar salad flavor. The dressing adds tang and depth without overwhelming the scone, and the Parmesan does a lot of the heavy lifting when it comes to delivering that familiar Caesar flavor. Texture-wise, these were everything I wanted in a good scone. The interior was tender and flaky, with crisp golden edges and plenty of buttery layers. They're rich, but not too heavy, and would be great as part of a brunch spread or served alongside a bowl of soup. I tested these on a day when friends were over, and the verdict was overwhelmingly positive, including from a British friend who knows a thing or two about scones. Even if and when the Caesar salad trend eventually fades, I have a feeling these scones will stick around in my recipe rotation a little longer.
