Winter food favorites

It is a WARM, windy day today and I'm not real happy about it. Sure, it's great weather, but not for JANUARY! I was really hoping to be able to enjoy my scarves and hats this winter and it's just not going to happen.

At least I have one last scone to comfort me. Even though the weather isn't wintery, I decided to make cheesy chicken soup and scones the other night. It makes a great dinner and wonderful leftovers. I'll share those recipes so that you can enjoy them in your wintery town, or make yourself feel better in a not-so-wintery town.

SOUR CREAM SCONES
(from Food Network, not my own recipe!)

2 cups all-purpose flour
3 tablespoons sugar
2 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons butter, cubed
1 cup sour cream
1 egg yolk
1/2 cup heavy cream (any kind of milk will do)
1/4 cup sugar in the raw

Preheat oven to 400 degrees F.

Combine flour, sugar, baking powder, baking soda, and salt together. Add the cubed butter and combine with a pastry cutter or food processor until a coarse meal forms. Add the sour cream and egg yolk until just combined.

Turn the sticky dough out onto a lightly floured surface and knead until the dough comes together into a ball. Gently pat the dough down into a 3/4 inch thick square shape. With a large knife cut the dough square into 4 smaller, equal squares. Then cut each smaller square diagonally, with an X, making 4 smaller triangles.

Transfer the 16 triangles onto a parchment paper lined baking sheet. Brush the tops of each scone with heavy cream and sprinkle it with some sugar in the raw. This will create a shiny and crunchy top for the scones. Bake in preheated oven for 12 to 14 minutes until the bottoms of the scones are light brown.

Remove from oven, cool slightly on the sheet pan and then transfer to a wire rack to cool completely.

*Lindsey's note: If you're making these for a dinner, leave off the cream and sugar.


CHEESY CHICKEN SOUP
(from Costco canned chicken recipes)

1 cup carrots, sliced (approx. 2 carrots)
1/4 cup green onion, chopped
3 Tbsp butter
1/4 cup flour
2 cups milk
1 10oz. can chicken broth
1/2 tsp. Worcestershire sauce
1/8 tsp. black pepper
1 12oz. can chunk chicken (like from Costco)
1 cup cheddar cheese

In medium saucepan, cook carrots and green onion in hot butter for 10 minutes, or until tender. Stir in flour. Slowly add milk 1-2 Tbsp at a time and stir to a uniform consistency after each addition. Then add broth, Worcestershire sauce, and pepper. Cook and stir until thickened and bubbly. Stir in chicken and cheese. Keep over low heat until cheese melts.

*Lindsey's note: We always use TWO cans of chicken for extra heartiness!


I hope you like all this comfort food as much as I do.