It feels like it has been a long week. I spent all of Monday clearing snow. Tuesday, I was worn out from Monday. Wednesday, I finally got back in the work groove and then yesterday had a dentist appointment midday so a run to town.

I decided a treat was in order for Friday.

Feta and Chive Sour Cream Scones (recipe at the end of the post). Savory scones and a mug of hot tea made for a warm and delicious start to my Friday!

So, the weather…

As noted in the prior post, Monday evening after the record breaking snowfall – 112 year old record broken! – it started raining. And it warmed up. And then it cooled right down to very cold.

Tuesday morning it was VERY ugly as the snow warmed, got heavy and dropped out of the trees bringing branches, needles and sap with it.

The Chairs say: “UGGGGLLLYYY !!”

Bear was sticking to the cleared driveway after somewhat disastrous results trying to negotiate snow up to his neck. He took a snoot full and it caused him to cough and sputter and he then refused to go off the driveway. The problem is that he will not do serious business on the driveway. I’ve made him some wide paths into a few spots in the woods and he is finally using those.

Auggie is also sticking to cleared paths. After the warm up and then immediate cool down – it has been very cold except for the overnight warming mess. There is a crust on top of the snow. So smarty pants tried walking on that crust…and fell through. I was watching and rescued him. Since then, he has stayed on the paths and sticks near Bear and I.

Wacky weather week!

Feta Chive Sour Cream Scones (makes 4 large or 6 small square scones)

adapted and halved from Joy the Baker

120 grams white pastry flour
60 grams whole wheat pastry flour
1 1/2 tsp sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/8 tsp cracked black pepper
3/8 cup cold, unsalted butter (I shred it, you can cube or otherwise break it down, but keep it cold)
1 egg beaten & divided
3/8 cup sour cream
1 1/2 T cold water
2 T chives (I used dried)
1/2 cup feta cheese crumbled
coarse or kosher salt, fresh cracked pepper and smoked paprika for topping

Preheat oven to 400 and prep a baking sheet as you’d like. I used parchment paper.

Mix flours, sugar, baking powder, baking soda, salt and pepper. Whisk or sift all to combine thoroughly. Add butter and mix with hands (my preferred method) or pastry blender until all is a pea sized crumble. Combine 1/2 beaten egg, sour cream and water until well blended. Add wet mixture to dry mixture and mix enough to form a soft, shaggy dough. Add the chives and feta and mix slightly. Dump the mix on counter or pastry cloth and pat into a rectangle about 1 inch thick. Cut into 4 large squares or 6 smaller squares. Place on the baking sheet. Add some water to the remaining 1/2 beaten egg to make an egg wash. Brush tops with the egg wash and sprinkle salt, pepper and smoked paprika. Bake for 12-15 minutes … mine are taking 15.

These are wonderful fresh out of the oven, but it seems like they develop a bit more flavor after they have cooled. So have some fresh out of the oven and the rest later :) I’ve also split them, topped with some roast grape tomatoes and a bit more cheese and stuck them under the broiler. That works also.

Happy Friday!