Savory Cheddar Scones

The soup was simmering and there was still time to make a batch of fresh scones for dinner. What could be better on a cold winter's day than some light and flaky scones straight from the oven? Actually, it was more about trying out my new cast iron skillet, than about baking scones, but they made a great team (the skillet and the scones) and I'll be doing that again soon!

Savory scones need herbs, and fresh is always best, but things weren't looking too good in my herb garden. I pulled back the blanket of snow far enough to find a few chives that I could use, but supplemented that with dill weed.

Savory Cheddar Scones:

• 3 cups flour
• 2 tablespoons baking powder
• 3/4 teaspoon salt
• 1/3 cup butter
• 1 cup buttermilk
• 2 eggs
• 1 cup coarsely grated cheddar cheese
• 1 teaspoon dill weed
• 1 Tablespoon finely snipped chives

1. Preheat oven to 400 degrees F. (If using a cast iron skillet..pre-heat greased pan.)
2. Combine flour, baking powder and salt...cut in butter to form pea-sized pieces.
3. Add grated cheddar and herbs (of your choice).
4. Mix eggs and buttermilk and quickly add them to the flour mixture.
5. Combine just until blended.
6. Dump the dough onto a well-floured surface and knead a few times.
7. Pat into a circle about 1 inch thick...in my case, to fit my 12" cast iron skillet.
8. Cut into 8 wedges and place on a parchment lined baking sheet or in a cast iron skillet.
9. Pop into the pre-heated oven and bake for 20-25 minutes.

The key to light and fluffy scones is to handle the dough as little as possible. I used buttermilk, but you can substitute whole milk with a teaspoon of lemon juice.  These are quick and easy and so fun to serve from a cast iron skillet!  Pop the extra scones into the freezer and re-heat to serve 'fresh' scones tomorrow (or the tomorrow after that).

Butternut Squash Soup

It's that time of the year. The squash is fresh from the garden and the cool fall days make soup a favorite.

• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 1/2 tablespoons ginger root, minced
• 3 pounds butternut squash, peeled, seeded and cut into chunks
• 2 apples, cored and cut into chunks
• 1 carrot, thinly sliced
• 4 cups chicken broth (or vegetable broth)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• dash of nutmeg
• 1/2 cup cream

1. Melt butter in large pot, over medium heat.
2. Add garlic, onion and ginger root.  Cook and stir for about 10 minutes, or until soft.  
3. Add broth, squash, apples and carrot.
4. Cover and simmer for about 30 minutes, or until very tender. 
5. Purée soup using a handheld immersion blender.  (Can also be done in a regular blender in small batches.)
6. Return pot to stove and re-heat on medium-low heat.
7. Add seasonings and cream and heat until steaming, stirring as necessary.

Serve with savory cheddar scones or French bread for a delicious lunch.