Good question, Lori. All of our savory scone recipes that include cheese currently call for butter as opposed to cream. This might be because the texture of a butter-based scone seems like a better pairing with cheese and other savory mix-ins: it's flaky and crumbly and a bit hearty. Cream scones, on the other hand, are tender and almost cake-like. If you're looking to make a more delicate cheese scone, then opt for cream. Remember that cheese contains quite a bit of fat, so if you're working from a scone recipe that doesn't already call for cheese, you'll want to start by using about 3/4 to 2/3 of the amount of butter or cream called for in the recipe. This ratio should give you perfect results. Let us know what happens if you give your gruyere scones a try! Kye@KAF

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