rispoklife
  • Home
  • About
  • Contact
  • Creating
  • Cooking

Evidence of the Season

12/14/2011

2 Comments

 
Picture
This is a painted pinecone ornament that my husband made as a little boy. Cue the collective "awwww". It's one of my favorites.
Picture
I'm now prepared to admit that the arrival of this tree has done something to me. For the last two days, 5 and I have been listening to Christmas music while we work on finishing up our gifts.
This is not something that's ever happened to me before. I don't even own any Christmas music (but Last.fm is awesome- I can type in "indie pop christmas" and get a playlist that goes on forever.)
Picture
Fred, who is WAY more of a humbug than I am, went out and got us some LED lights. I like them, but Fred thinks they vibrate, or flicker, or something...

Spiced Cheese Scones

Picture
These scones are SO tasty yummy good I just HAD to share them with you. Fred requested savory scones for breakfast this week, so I was shopping in the cheese section... and I found some Norwegian cheese (made in WI) spiced with cumin and cloves! Weird! And yum! So then, because two spices does not a party make, I decided to add some nutmeg and lemon zest. Party in the mouth!

Ingredients
3 Cups flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 stick of butter (chopped into biggish chunks)
8 oz cheese, grated (cumin clove, if you can find it, something else fancy if you can't)
1 1/2 Cups buttermilk

Put all the dry, powdery stuff into the food processor, add the butter chunks and give 'em a whirl. A few seconds should get the butter down to pebble size or smaller.
Dump all that good stuff into a big bowl and stir in the cheese.
Add the buttermilk and just mix it together- no extra stirring!
On a lightly floured surface, pat your dough into a inch-thick (or so) round and cut into wedges. However many wedges you want! Or make circles, or whatever!
Put your scone dough shapes onto a parchment papered- cookie sheet and bake for 30 min at 375- they should be browning on top.
Enjoy!
2 Comments
Christa
12/15/2011 12:11:24 am

I have to share one of my more recent scone flavors: Chocolate Hazelnut Currant made with heavy cream rather than buttermilk. I made them at the co-op just over a week ago. It's a fun combo! I look forward to trying your savory recipe.

Reply
crystel
12/15/2011 08:18:05 am

wait, what the heck...a post with no picture of five:-)

Reply



Leave a Reply.

    Author

    My name is Ansley Knoch. I am the creator of Rispok, a line of accessories for big and little people made from repurposed materials. I live in Madison, Wisconsin with my husband, Fred, and our son, also Fred, better known as 5.

    Archives

    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012
    November 2012
    October 2012
    September 2012
    August 2012
    July 2012
    May 2012
    April 2012
    March 2012
    February 2012
    January 2012
    December 2011
    November 2011
    October 2011
    September 2011
    August 2011
    July 2011
    June 2011
    May 2011
    April 2011
    March 2011

    Categories

    All
    52
    Artists
    Breakfast
    Cooking
    Design
    Fall
    Family
    Fashion
    Finnish
    Holiday
    Holidays
    Juggling
    Kcwc
    Music
    Parenting
    Pregnancy
    Printing
    Product
    Projects
    Protest
    Recipes
    Remnants
    Repurposing
    Reuse
    Scandinavian
    Sewing
    Spring
    Studio
    Summer
    Travel
    Tutorials
    Up
    Winter
    Wisconsin

    RSS Feed

    Picture
    Follow Me on Pinterest
    Picture
    my craftgawker gallery
Powered by Create your own unique website with customizable templates.