trouble in paradise.

for the last 7 years, i've been using this one scone recipe, handed down to me from my discipler monique, that she got out of a cosmo or good housekeeping or something. and i've always been very happy with it. i thought that the 5 Tb of butter and 5 1/2 Tb of heavy whipping cream was frightening but manageable, and the scones it produced were cakey and delicious.

until last night.

probably in the last month, i've been pimping the virtues of "the cheeseboard collective works," the cookbook publication of THE BEST BAKERY ON EARTH. i love their food, their cheese, their pizza, their work values ... the list goes on. i was over the moon when hideyo got it for me for christmas. every few days, i have the urge to try a new recipe and test it out on my soon-to-be pudgy husband. i used karena's birthday as an excuse to bust out multiple recipes at once, including some pizzas, which were all pretty well received, because who in their right mind is going to say no to the cheeseboard?

but i digress. the scones. the first time i attempted corn cherry scones, something went wrong. but i persevered, and tried some cheddar scones, which turned out nicely, though the amount of butter used (not to be disclosed at this time) was alarming. and then, last night, i tried the chocolate chip scones. fairly innocuous and run-o'-the-mill, n'est-ce pas? WRONG. I HAVE NEVER SEEN SO MUCH DAIRY USED IN A SCONE EVER. between the butter, the buttermilk and the heavy cream, hideyo could smell the dough from way across the (tiny) kitchen. yikes. frightening.

but ... i realized, after lifting these delightful confections out of the oven, that i have never known a scone until now. i've never really really known a scone. the ones that i used to make -- PELLETS(!) in comparison to the deceptive lightness and fluffiness of these beauties. and they are delicious.

hence, my continued ode to the cheeseboard, and Lord help us if we eat too many.