The weather was kind of meh yesterday, so I made scones for breakfast. This is my take on Starbucks' maple oat scone: moister, not as sweet, more nuts -- and I toast the nuts to give them a rounder, more umami taste. I didn't put icing on this batch, because we wanted to eat them hot, right out of the oven.
Later we indulged ourselves with some good beer and a wheel of Camembrie from Blue Ledge Farm. Robert picked it up for free because it was a second -- it didn't come out the way they wanted it to. Maybe the texture is firmer than they wanted it to be, but it tasted fine to us! This cheese has the buttery flavor you'd expect from the name, and the bloomy rind has black pepper in it. Yum!
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