Free The Cheese Board by Cheese Board Collective Staff

day’s work is one of my favorite things. We start the day with a skeleton crew that gradually builds as the hours go by. The transformation from the rested store to coffee mills grinding, oven timers buzzing, traffic noises, conversations, and music is nothing short of a complete metamorphosis—and I love it.
    When my shift is over it’s hard to leave, hard to concentrate. I need a shower and a nap.
    —Cathy
    Just Lemon Scones
    The beauty of this recipe is its simplicity. Candied lemon peel and lemon zest provide the sweet and fragrant flavor for this scone.
    MAKES 10 TO 12 SCONES
    Preparation time including baking: 45 minutes
    ¼ cup finely minced candied lemon peel
    Grated zest of 1 large lemon
    ¾ cup plus ¼ cup sugar
    3½ cups unbleached all-purpose flour
    ½ teaspoon baking soda
    1 tablespoon baking powder
    ½ teaspoon kosher salt
    1 cup (2 sticks) cold unsalted butter, cut into 1-inch cubes
    ¾ cup heavy cream
    ¾ cup buttermilk
    Preheat the oven to 375°F. Line a baking sheet with parchment paper or a baking mat.
    Combine the lemon peel, lemon zest, and the ¾ cup sugar in a small bowl.
    Sift the flour, baking soda, and baking powder together into the bowl of a stand mixer or a large bowl.
    If using a stand mixer, add the salt and lemon sugar to the bowl and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Make a well in the center and add the cream and buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl.
    If making by hand, add the salt and lemon sugar to the bowl and stir with a wooden spoon until combined. Add the butter and cut it in with a pastry cutter or 2 dinner knives until it is the size of small peas. Make a well in the center and add the cream and buttermilk. Mix briefly with the spoon, just until the ingredients come together; some loose flour should remain at the bottom of the bowl.
    Gently shape the dough into balls about 2¼ inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pan about 2 inches apart.
    Sprinkle the ¼ cup of sugar on top of the scones. Bake on the middle rack of the oven for 25 to 30 minutes, or until golden brown. Transfer the scones to a wire rack to cool.

    Pumpkin Scones
    We make these all year round. You would think that the pumpkin would make this scone heavy, but the reverse is true. These have a fluffy, cloudlike texture, and their light orange color is unusual.
    MAKES 10 TO 12 SCONES
    Preparation time including baking: 45 minutes
    ½ cup heavy cream
    ¾ cup buttermilk
    1 cup canned or homemade pumpkin purée
    3½ cups unbleached all-purpose flour
    ½ teaspoon baking soda
    1 tablespoon baking powder
    ¼ teaspoon ground cinnamon
    ⅛ teaspoon ground ginger
    ⅛ teaspoon ground nutmeg
    ½ teaspoon kosher salt
    ¾ cup sugar
    1 cup (2 sticks) cold unsalted butter, cut into 1-inch cubes
    Topping
    ¼ cup sugar
    ⅛ teaspoon ground cinnamon
    Preheat the oven to 375°F. Line a baking sheet with parchment paper or a baking mat.
    In a medium bowl, whisk together the cream, buttermilk, and pumpkin.
    Sift the flour, baking soda, baking powder, cinnamon, ginger, and nutmeg together into the bowl of a stand mixer or a large bowl.
    If using a stand mixer, add the salt and sugar to the dry ingredients and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Make a well in the center and add the pumpkin mixture. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl.
    If making by hand, add the salt and sugar to the dry ingredients and stir with a wooden spoon until combined. Add the butter and cut it in with a pastry cutter or 2 dinner knives until it is the size of small peas. Make a well in the center