One of the things I adore most about fall are the colors. Playing around with a few new lenses, I have every excuse to be outside enjoying the last of the near-summer weather. Of course one of my trusted four-legged sidekicks makes for great photo material. Such a good boy, all he wants is for me to throw the ball (forever).
However, he does not get kudos for substituting our hard-shelled buddy here for his ball. A story I shall return to another day. Poor guy, I call him Walter. This is about the 8th time we have had to rescue him from the jaws of death (i.e. Clover the wonder dog). I now have a turtle play pen area I keep sectioned off for when Walter here needs a few minutes to regain his composure in between Clover carrying him around in his mouth.
pineapple sage bush in our front area (turtle play pen) and it has become a beast of a plant. Needing an excuse to trim it back, I ran across this recipe for scones using sage. Perfect!
Sage, Apple, Cheese Scones
Adapted from: Sage, Apple, & Cheddar Scones
- 4 cups flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 2 teaspoons sugar
- 1 cup very cold butter cut into small pieces
- 2 large eggs
- ¼ cup plus 2 tablespoons heavy cream
- 2 apples, finely diced
- 3 teaspoons finely minced sage (half pineapple sage if possible)
- ½ cup diced or shredded cheese (I used an Italian/Mexican blend)