This morning when I was cleaning out our freezer for the compost bag, I came across these cheddar arugula scones I made a few months ago from my friend Andrew's cookbook. I set them out to defrost while Ad and I went to the park where I ate the other scone in my life - Bittersweet's blueberry one - aka the best scone available for purchase in NYC. Also at the park I spilled coffee all over myself due to a faulty lid and bought a bag of tomatoes for soup making. After we came home, Adam went out for a bit and I loafed on the internet for about an hour. Once I felt full of sloth and self-loathing I got up, cleaned the sink, started on the tomato soup and made these little sandwiches -
You can find the recipe for the scones in Andrew's cookbook,
Myrtlewood. Each mini scone has half a nine-minute boiled egg (sliced), one piece of prosciutto and two squares of cheddar. Stole some of my soup tomatoes to slice on the side with lettuce that only had one more day in it's eating life from our fridge. Then slathered everything with the good balsamic and salt.
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