On Saturday, I decided to experiment with baking savory and sweet scones in the same pan. Hmm, I could've baked a full pan of both and stuck half of the scones in the freezer. That just dawned on me. But then, I'd have to remember to rotate the pans in the oven so that they each became evenly undercooked, burnt, or just right. Besides, if I had tried going for full recipes that day, I would've found out I didn't have enough rice flour. As you can tell, I'm a fly-by-the-seat-of-my-pants baker. (Do I need all those hyphens?) Heads up, all you gentle readers who are precise measurers (measurists?) out there. Be prepared to shudder. Savory Scones Ingredients Handful of fresh chives, minced 2 garlic cloves, minced 1.5-inch chunk of cheddar cheese, grated Sweet Scones Ingredients Brown sugar (almost 1/2 a cup) Chocolate chips (just more than a 1/3 cup) I made the scones gluten-free because I didn't have whole-wheat flour on hand. Better on the tummy anyway. I shook th