Delicious Versatile Scones Recipe

Delicious Versatile Scones Recipe

Ingredients

* 1 cup sour cream (preferably low-fat)
* 1 teaspoon baking soda
* 4 cups all-purpose flour
* 1 cup white sugar
* 2 teaspoons baking powder
* 1/4 teaspoon cream of tartar
* 1 teaspoon salt
* 1 cup butter - very cold
* 1 egg
* 1 cup desired mix-ins
* (blueberries with lemon zest, dried cranberries and orange zest,
* dried currants, chocolate chips, etc)


Directions

1. In a small bowl, blend the sour cream and baking soda, and set aside.
2. Preheat oven to 350 degrees F.
3. In a large bowl, mix the dry ingredients.
4. Cut in the butter.
5. Stir the sour cream mixture and egg into the flour mixture until just moistened.
6. Add desired mix-ins
7. (At this point you can split the dough in half or thirds for more variations)
8. Turn dough out onto a lightly floured surface, and knead briefly.
9. Roll or pat dough into a 3/4 inch thick round.
10. Cut into 12 wedges, or cut with small biscuit cutter.
11. Place scones 2 inches apart on the prepared baking sheet.
12. Bake 12 to 15 minutes until golden brown on the bottom.

Black Bean Pie

Black Bean Pie
1 tbsp olive oil
1 c onion, chopped
1 green bell pepper, chopped
1 small can green chilies, diced
2 (15 oz) cans black beans, drained
1/2 c salsa
1 1/4 tsp chili powder
1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp black pepper
3/4 tsp salt or Adobo seasoning
2 pie shells, unbaked
2 c shredded cheese


Preheat oven to 325. Heat oil in large pan. Add onion and green pepper, and sauté until tender. Add chilies, beans, salsa, and seasonings. Bring to a boil, lower heat and simmer 10 minutes. Place unbaked pie shell in deep dish pie pan. Sprinkle 1/3 of the cheese mixture on bottom. Pour in 1/2 of the bean mixture. Top with 1/3 of cheese, and pour in rest of beans. Cover with remaining cheese and pie shell. Place into oven and bake 45 minutes, or until pie crust is golden brown. Allow to cool for a few minutes before slicing and serving.

Broccoli Cheese soup

Broccoli Cheese Soup

1/2 cup chopped onion
1/4 cup butter
1/4 cup flour
3 cups chicken broth
(or 3 cups water and
4 chicken boullion cubes)
1 tsp Worcestershire sauce
1 pound frozen broccoli thawed and drained
3 cups shredded cheddar cheese
1 pint half and half (or milk)

In large saucepan, cook onion in butter til tender; stir in flour. Gradually stir in broth or water, then broccoli and worcestershire sauce (boullion cubes if using). Over medium heat, cook and stir until thickened and broccoli is tender, about ten minutes. Add cheese and half and half/milk. Cook and stir until cheese melts and soup is hot (Don't boil, it will separate).