Lately, 2.0 and I hardly get to see one another. We are like ships passing in the night. We are both wrapped up in our jobs and drudgery of the day to day. He leaves early in the morning for work, and I arrive home when he’s ready for bed. He works weekdays, and I work weekends. We kiss good morning, and kiss goodnight, but the rest of our days are separate.
I’ve been thinking back to when I first met 2.0 – that was over three years ago. I wasn’t really into baking before meeting him. Cooking was mostly a matter of sustenance. But once I started cooking for 2.0, I just couldn’t stop. And then I started writing about it, and photographing it all. And in the fall I’m heading to baking school. Oh, how that man has changed my life! (And my waistline.)
Six months after we met, 2.0 bought a house for us. And as I sit here, in our sweet, sweet home, marvelling at the man who has changed my life, the man who has made me as happy as I have ever been, I wonder what I would be without him. And I also think back to that special time in a relationship when neither party would even consider poppin’ a floofy in front of the other. When a backdoor breeze, if you will, was unthinkable. When neither party was left wondering: who let the dog out?
And sure, it would be nice to go back in time. But you can’t go back. No, sister, you cannot. So I seek solace in the knowledge that should I turn to 2.0 and whisper, “sweet mother of all that is good and pure, what just died?” He will most certainly reply, “it was one of the cats.”
Like other things that pass in the night, these scones won’t last long on your kitchen counter. The smooth white chocolate balances out the tart dried cherries. They are lovely with tea; light and not overly sweet. Great for breakfast, or a midday snack. And perfect for sharing with someone who’s always ready to blame the cat.
. . .
White Chocolate Cherry Scones
recipe: adapted slightly from The Lesley Stowe Fine Foods Cookbook
Yields about 16 scones.
- 1 1/2 cups all purpose flour
- 2 1/4 teaspoons baking powder
- 2 teaspoons sugar
- 1/2 teaspoon sea salt
- 6 tablespoons cold butter, cut into small cubes
- 1/4 pound (125 grams or heaping 3/4 cup) chopped white chocolate chunks (1 cm chunks)
- 1/4 pound (125 grams or heaping 3/4 cup) chopped dried cherries
- 3/4 cup buttermilk
- 1 egg, beaten
Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
In a large bowl, sift together the flour, baking powder, sugar and salt. Using your fingers, work in the butter, rubbing the ingredients together until the mixture resembles a coarse meal – a few slightly larger butter lumps are just fine. Toss in the chocolate and cherries, using hands to gently combine. Pour in the buttermilk and stir until just combined.
Turn the dough out onto a lightly floured work surface. Roll out to 1 inch thickness, and then cut out into 2 inch rounds. Place scones on the prepared baking sheets, and brush tops with the beaten egg. Bake until lightly golden, about 10-12 minutes.