I think I made this last year for Christmas, and it was delicious. This year though, I think I'd prefer a scone consistancy, not to mention then I could pop out individual servings and not have to deal with cutting slices... How could I adapt the recipe to make scones with cheese, scallions, and roasted red peppers? You might want to try our recipe for Bacon-Cheddar-Chive Scones, using the base scone dough, then swap out the seasonings and add ins with the ones from the Christmas Cheese Bread. Give us a call on the Baker's Hotline if you have questions! ~Mel

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