You may have noticed that I’m not around much lately and I do apologize. In fact, I missed posting on Monday! Can you believe it? In the 7 years I’ve been blogging and have had a schedule to post, this was my first unintentional miss. What have I been doing? Well, some of the time I’m at the cottage but that’s mainly weekends, mostly I’m in the city scouring the internet, networking and such to find something new to do. It’s not that easy selling yourself when you’ve been doing what you’ve been doing for so long, it’s more instinct and natural reaction and to put that into words and make yourself sound amazing is more difficult than I thought. I can sell you someone else, or something else, I can always find the words to make it look and sound amazing, but to have to weave the words about one’s self is another story. So I’ve been putting off creating a new post because I thought my words had had it and that my stories had dried up, but au contraire, there are stories galore and the words are now flowing, I just need to find the time to write them down.
We are expecting our good friends Paul and T up from Illinois for a weekend to frolic at the cottage. Our weather has been fall-like but yesterday was unseasonably hot (not warm but hot) and in another unlikely change the weekend is expected to return to the autumn temperatures and we’re expected to pull on our boots and sweaters and enjoy the chill. Bah humbug. I’m not ready for boots. My pedicured toes are holding out for the sandals and flip flops! So for this menu plan for the weekend is based on comfort food with a lot of soups, chowders and a roast chicken which will turn into another delightful meal. Most of the meals have been recycled blog posts so I won’t be sharing them again, but I have made a few things in the last week or so that are new to the blog, so I thought I would share them with you, starting with these delicious scones.
These cheese biscuits were created to pair with a split pea soup with ham that will be served for our very first lunch. I treated myself to a slow cooker that lives at the cottage so this baby is getting assembled in the morning and will slow cook until lunch time. I’ll reheat the biscuits and if it’s sunny, we’ll eat with sweaters and long pants on the porch (but no boots), otherwise we’ll turn up the heat and eat at the dining room table wearing flip flops! Either way, I’m sure we’ll be laughing and enjoying each other company.
The recipe is adapted from Jean Pare’s, Company’s Coming Cookbook
Flakey Buttermilk Cheese Scones
Makes 12 8 cm or 3 in biscuits
Ingredients:
- 2 c all purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 4 tsp baking powder
- 1/2 tsp cream of tartar
- 1/4 cup cold butter
- 1 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk, 1 2 tbsp for top
Directions:
- Preheat oven to 450° F.
- Combine the dry ingredients and mix well.
- Cut in the cold butter and the cheese until it resembles a coarse meal.
- Add the buttermilk and stir just to combine.
- If it’s really warm in your kitchen, it’s best to refrigerate the dough. Roll into 1 cm thickness (half inch) and use your favourite cutter to cut even shapes.
- Place each round onto a silpat® or non-stick surface and brush tops with buttermilk.
- Bake for 10 to 15 minutes or until lightly golden.
- Serve warm.
[…] Eva’s blog, I’m also going to share with you her Lovely, flaky buttermilk cheese scones. To be honest with you, my scones weren’t as flaky as Eva’s but they tasted so […]
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[…] Eva’s blog, I’m also going to share with you her Lovely, flaky buttermilk cheese scones. To be honest with you, my scones weren’t as flaky as Eva’s but they tasted so […]
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These look so good, Eva, in definitely making them this weekend!
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Thank you kindly Fati, they were very tasty.
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Ooooh, these scones and split pea soup. Now that is a winning combination! I empathize with you work search, Eva. I’ve been solo for a long time, and it has definitely gotten harder to ‘sell’ yourself in the last couple of years. Best of luck with that!
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Hi Betsy, thank you for your kind words. We’ve even found the on-line ‘agencies’ selling branding and design for a fraction of the actual worth has devalued the work; but don’t get me started on that.
I made the entire soup in a slow cooker at the cottage while we went for a hike to the old log cabin. By the time we got back we were all salivating because the aroma was incredible. I should have taken a photo because it was worth blogging about.
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Believe me, I know all too well about the on-line agencies. That’s been going on here in the U.S. for the last 10 years. In the last 4 or 5, that price point has saturated our market to the point of what I can charge hourly now is 1/2 of what it was 15 years ago, and tht’s the tip of the iceberg. Don’t get ME started! Your meal sounds like a perfect end to a perfect day. 🙂
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It’s a damn shame is what it is.
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Agreed.
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I’m so glad your words did not dry up, Eva! Your scones look incredible…pinning to try!
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Thank you kindly Liz, that is so very nice of you. I hope you like them, we had a poached egg and a lovely lobster béchamel on them for lunch today.
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Oh these scones look soo good!
Love the use of buttermilk in this recipe. It’s healthy and light and keeps the scones moistured.
Will pin this, thanks for sharing, Eva!
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The name buttermilk is rather deceiving though, but it does indeed provide the moist texture needed for a flaky scone. Thanks for the lovely words, Daniela.
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Every time I see scones I’m reminded that I need to make them. They have been on my list forever! Good luck in the job hunt. If you want any help writing about yourself, let me know. It’s what I do every day for others and I’d be happy to help. 🙂 I hope you’re enjoying the weekends at the cottage too!!
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Thank you so much for your lovely words and kind offer, Kristy, you don’t know how much I appreciate it.
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What’s with this weather, eh?! Bring back the beautiful 33 degree days of last week! These biscuits — and all the other comfort food you’ve mentioned — sound amazing right about now. I *almost* saw the sun this morning, but it looks like we’re in for another cold, rainy day here.
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Fall did rather sneak up on us, didn’t it Amber. Although I really shouldn’t be surprised because it always does. I hope you try this simple recipe, it really is a lovely accompaniment to a hearty, fall soup.
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I’m tempted to try one
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Thank you.
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Pretty good flaky schoone(the Indonesian names for scone)…
i guess this what i’m craving throught out my rainy days lately in Palembang
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I know what you mean Dedy, it’s definitely fall weather on this side of the globe too.
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I had a pedicure because the weather warmed up nicely and I could wear thongs and open-toed shoes. But last night temperatures collapsed and today I’m all rugged up with my thick socks on sitting by the heater. I hope you find the perfect job. I’m a bit like you – not too good at selling myself but I’m sure any employer will be able to see all your wonderful qualities. Lovely looking scones xx
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The days are indeed getting shorter and a lot cooler, Charlie so I’m afraid the open toed shoes and sands are but a distant memory until next year.
I always forget how easy it is to makes scones, and they are the perfect accompaniment to a hearty, warm bowl of autumn soup!
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How nice that you and your friends, Eva, spend time at each other’s home-away-from homes! It’s so nice to have people with whom you can be so relaxed. I’ve never found it easy to promote myself. It comes naturally for some but certainly not for me. These scones, with that cheese, will be the perfect accompaniment for your split pea soup. That will be a fantastic meal, no matter what you all have on your feet. 🙂
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Thank you so much John, we are indeed very fortunate to have such wonderful friends. The scones are a very nice little addition to a warm, hearty fall soup.
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I think that everything is in the title! I have never had scones in my life and if I taste them for the first time in my life, yours would be perfect to start with!
Eva, I’m impressed by the regularity, frequency and the quality of all your posts (and I am sure everyone else is!), so frankly missing one date doesn’t change anything. I wish I could be as disciplined as you are!
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Oh my Sissi, you are so very complimentary, I dare say I was blushing as I read your generous words, thank you!
I began making scones or biscuits at a very early age, around 12 I think, mainly because they are very easy to put together and require little technical knowledge. Of course with experience, my scones/biscuits have become more tender and flaky of over the years.
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You know savoury biscuits of any kinds are my weakness especially with cheese. I’m going to have to make a fresh batch of soup this weekend so a batch of buttermilk and cheese scones to go with them would be perfect.
Glad you’ve been having such a great time at the cottage. One of these days I should visit my brother and SIL’s and see how the renovations have turned out. Hopefully before the first snow. 🙂
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It’s such a treat to have access to a cottage, the pace is entirely different than the city. I’d love to offer you a scone or two if it weren’t for the many kilometres we have between us. Soup today sounds like a plan!
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Hi Eva, I feel very out of the loop… I know you mentioned “going back to work” in an email… did you leave your last job? I guess maybe you mentioned it somewhere… sorry 😦
Best of luck… I never like talking about myself or my “achievements” either… just not really that kind of guy. I have no problem waxing lyrical about food though, and these scones look great! Hey, how did you manage to get the cheese to be visible even after baking them? When I make cheese scones the cheese just melts and vanishes in amongst the scone structure 😦
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Thanks Charles, I was able to keep the cheese separate and not melting into the scone by adding it frozen! I always buy my baking and cooking cheese in 500 g bricks when they go on sale and then I grate them into a zip lock bags and freeze them. If you take it out of the freezer every few hours and give it a good bang, they won’t clump into huge bits.
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Happy to hear that you are back in the writing flow Eva. Good for you, getting yourself energized on the job front — it is challenging for sure but you’ve got the right attitude. These biscuits do look gorgeously rich and delightful. And those generous flecks of cheese have got me salivating…yum! As for the weather… you just know this Canadian is smiling ear-to-ear in sunny (and scrumptiously warm) California right about now (and perhaps even more so in February :)). xo
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Hi Kelly, thank you for your kind words. I got the cheese to remain in tact by using previously grated frozen cheese; I usually buy the cheese in 500 g bricks when they go on sale and then I grate them into a zip lock bag and freeze. If you take it out of the freezer every few hours and give it a good bang, they won’t clump into huge bits. Warm would be welcome right now; it really has begun to feel like fall in these parts.
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So flaky and irresistible! One or two ain’t enough…I need at least 5!
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Thanks Angie but you’d find that the cheese makes them really very filling.
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Look at the lovely bits of cheese in your flakey scone! 😮 So delicious!
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Thank you kindly Lorraine, I should have mentioned how I got the cheese so flaky in the recipe — I usually keep grated cheese in the freezer and the cheese was frozen when I added it to the flour!
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Looks so yummy. I wonder if it’d be good with some egg whites on top (&turkey?) 🙂
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What a great idea Jennifer, I never think to make the scone in integral part of the meal, it’s usually just a side!
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Was going to send you an e-mail when I did not see your post on Monday. Good luck on your job search.
Two scones, please. They look so flaky and cheesy.
Have a great weekend with your friends.
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HI Norma, thanks for your concern. Between the cottage and the srarch, it’s been time consuming but I’m hoping to get back into the program this month!
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I could eat these everyday of the week.
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I have indeed missed you… and your scones are awesome! I can smell them from here! Don’t listen to Maureen, I froze my butt off down south today and in fact the heater is on tonight, and I have a cold! : )
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Poor you LIzzy, I thought I was getting a cold but it seems to have held off, thank goodness. Hope you feel better soon.
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I can really see the cheese in your scones and they are so flaky. Have a fun weekend with your guests. Take Care, BAM
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Thanks Bam, there is a trick to the cheese — I usually keep a bag of grated cheese in the freezer and these were still frozen when I added them to the flour!
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Sometimes, you just need time, but I would be more than happy to tell you how sell yourself because I definitely know how to talk about me (all those uni applications :P)
Your scones look fantastic, cheesy savoury parcels of joy!
Cheers
CCU
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It certainly is a skill, isn’t it? I’m glad you like the scones CCU!
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LOL I couldn’t sell myself either. I’m horrible at it. I’m good at a lot of things but not that.
I love your cheesey biscuity scones! it was 30C/86F here today and the last thing I wanted was a hot soup. I’d eat the scones though!
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What I would give for that hot weather now, we’ve had to turn on the boiler yesterday because the house was just too chilly. For the next five months I shall read your weather reports with envy Maureen!
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