I have been missing in action for a bit.
I HATE contracts with companies; internet, phone, gym, etc.. They have you and your bank account by the cahonas. Even more, I HATE dealing with morons on the phone for hours trying to solve problems, getting different information from everyone, being put on hold for 1 hour and 4 minutes, being transferred, and transferred again, departments being closed after being transferred, etc.. I don't mind outsourcing because no matter what we are still richer than 90% of the world and they need jobs also, but give me someone I can understand and yell at. So now I am on dial up because I am
just so pissed off and I used most of my cell minutes to no avail. Augh!
Now back to happy Amber, yay!
For a lot of years I collected every issue of 'Fine Cooking' with pleasure. One day someone who I love very much, decided to help me organize my life a little, bless their heart. No more 'Fine Cooking' magazines for me evidently. In reality the only thing I truly missed was my favorite scone recipe that I had adapted to my own version. You know how there are a thousand recipes for one dish and yet you find your favorite that nothing can match? This one just oozes butter perfectly for me. No problem I thought, there is always the internet. But the internet has 23 gazillion scone recipes. Unfortunately I only have 24 hours in a day. Even the magazines website did not have this particular recipe. Eventually I made a phone call to the magazine and one of the staff sent me a copy. I will love her forever. This is my version and they really need nothing else except a hot cup of tea. Since it has been a while, I thought I would make a picture filled post to make it up to you.
DRIED CHERRY WHITE CHOCOLATE SCONES
1 3/4 c flour
2 t baking powder
1/2 t kosher salt
1 T sugar
1 stick butter, in small cubes
2/3 c buttermilk
1/2 c dried cherries
1/2 c chopped white chocolate
3-4 T buttermilk
2 T sugar
Preheat to 400 degrees
In a large bowl, lightly sift the dry ingredients.
Place butter on top and place in freezer for 30 minutes.
Using your hands, quickly combine the flour and butter by crushing between your fingers until it becomes chunky or coarse meal. Do not over work this.
Add buttermilk until just combined using a wooden spoon or rubber spatula.
Fold in cherries and white chocolate.
On a floured surface, press into a disk about 8 inches.
Cut the disk into quarters and then again into eighths.
Place onto a parchment lined baking sheet leaving space in between.
Brush the tops with buttermilk and sprinkle with sugar.
Bake for 15-20 minutes until golden and oozing a little.
Some cherries on the outer edge may get a little dark, don't worry.