Sometimes I need to just sit and stare at the thunderclouds. I need to turn off the computer and turn on the baseball game. I need to eat grilled cheese and read a magazine. Thursdays are often these kinds of days for me. A mid-week breather. I film, photograph, edit, and blog about my show on Tuesdays and Wednesdays. Those are busy days. I need to take a breath and gather my thoughts before I jump into planning for the next week. Sometimes I need more than a day to do that.

Sometimes I need to not work in order to work. Sometimes I need to stop so I can keep going. Since I work from home, it can be tempting to keep working. Sometimes I feel guilty if I’m not. Because I’m here and there are always things to do.

Next week, my brother-in-law will marry his lovely bride. We will be there for this wonderful event and I’m taking the week off from my show. However, the following week, I’m taking the week off to refresh. I’ve realized over the past few months that when I don’t, I get tired, I forget that I’m passionate about what I do, that I love the show and all that goes with it.

I will still be posting on the blog, it’s just the show and the menus that will be absent. They will return the week of the 29th of October.

Whether it’s for a quiet day off, a week of rest, or an everyday breakfast, these scones are perfect. I served them when my friend, Sarah, came over today. We ate them with coffee and tea, while we caught up and listened to her 9-month old chatter away. I was a little nervous about how they’d turn out, because I adapted a recipe I’d never tried. In my experience, this isn’t usually wise when baking. However, she took one bite and said that I can do this anytime. They were a winner.

I didn’t change the basic structure of the recipe, but I changed/added many small things. Here’s my adaptation of Alice Waters’ Scones recipe, from the cookbook, The Art of Simple Food. These scones are so light and fluffy you could drizzle them with a frosting glaze and serve them as dessert. You could eat them for snack with a piece of cheddar and have a variation on an apple and cheese. You could have one alongside a fall salad of lettuce, kale, nuts, raisins, pears, figs, and leftover roasted chicken, with a balsamic vinaigrette. You could eat one right now as you read this post, just because they’re good enough… Oh wait, I can…. Well, make some and re-read it if you wish.

Happy Eating!

Cinnamapapple (Cinnamon, Maple, and Apple) Scones

Last modified on 2012-10-11 23:49:49 GMT. 0 comments. Top.