rosemary brie parmesan scones & friends

Wow I can't believe I left those ugly chicken bags on the top for over a week! Ick! Forgive my blog neglect. School and volleyball coaching have both started, and I have hundreds {literally} of papers I should currently be grading. Rather, I blog.
Here are some variations of my basic {and still favorite scone}. When adding juices and zest, add them to the liquid part --the sour cream and egg mixture. Basically mix wet and dry separately. I'm fairly certain this is basic tenet in cooking. I, however, did this incorrectly and so my cranberry orange scones were less than ideal, pictured here in this first attempt. Just not as crispy. Dough was very gooey.

Aren't you thankful I mess up basic tenets so I can pass on wisdom to you? The explanation for my error, that I won't burden you with, involves a long saga of double and a halving a recipe, yes, "double and a half," and then thirding it.

Regardless, do these right and you'll be obsessed. Add more or less of anything according to your preferences.

recommended variations on this recipe
::cranberry orange::
{add to wet ingredients}
1 cup frozen or fresh cranberries chopped, food processor recommended
2 T orange zest
2 T fresh squeezed o.j.

::rosemary brie and parmesan::
{add to dry ingredients}
1/2 cup grated brie and parmesan {reduced fat brie is very easy to grate}
1 - 2 tsp. chopped rosemary

::sweet citrus::
{add to wet ingredients}
2 T. orange zest
1 T. lemon zest
1 T. lemon juice
use at least 1/3 cup sugar, see recipe
sprinkle extra sugar on top before baking.

::almond spice::
{add to dry}
1/3 c. crushed or sliced almonds
1 t. cinnamon
1/4 t. all spice
1/4 t. nutmeg
{add to wet ingredients}
1/2 t. almond extract

I make no promises about vittles' fall prospects. Sadly, vittles may be sparse until mid-October.

Taylor accepts sympathy in the form of Mr. Gatti's and Chipotle gift cards.