Right after work on Monday I zipped up my jacket and headed into the woods for a hike. Ohhh, it felt SO good to wend my way through the cedars, breathing deeply of the fresh cold air, feeling strength in my limbs after sitting at my computer all day. Loved it!
Then I hustled back home to whip up the dough for Gluten-Free Cheesy Dill Scones to bring to CEC (Culinary Experimentation Club) for Squash Soup Night. I was a wee bit nervous as I’ve never made completely gluten-free scones before, but they worked out beautifully! I used Bob’s Red Mill Gluten-Free All Purpose Flour then added Aged Irish Cheddar, Grated Parmesan, and lots of butter. To save myself time cutting in the butter, I simply grated it like cheese and mixed it into the flour with a fork. I didn’t have any cream for the scones, so I mixed plain Greek yogurt with chicken broth and it worked just dandy. I drove into town, popped them in the oven and oh my – were they ever good! Just as good or better than the regular ones. Hooray!
The scones went splendidly with the three homemade soups that featured various squashes.
Darren made creamy pumpkin soup with fresh pumpkin puree he made himself. It was SO much better than canned, with great texture and pumpkin flavor.
Robin and Cameron made a spicy creamy squash soup that we ended up mixing with…
Kat’s beautiful lentil squash vegetable soup.
We ended the evening with Hot Apple Cider blended with our very own homemade Hard Apple Cider. A marvelously warming drink on a cold night.
Over the next few weeks I’ll introduce you to my cooking buddies. Today I present Robin, Kat and Jenny. 🙂
Darren’s Pumpkin Soup
Krista’s Gluten-Free Cheesy Dill Scones
2 3/4 cups Bob’s Red Mill Gluten-Free All Purpose Flour
1 Tbsp baking powder
1/4 tsp cayenne pepper
1 stick cold butter, grated
3 large eggs
1/3 cup plain yogurt
1/3 cup chicken broth
1 Tbsp dried dill weed
2 cups aged Irish cheddar (or sharp cheddar)
1/2 cup grated Parmesan cheese
- Preheat oven to 400 degrees F.
- In medium bowl mix dry ingredients. Add butter and toss to separate.
- In small bowl mix remaining ingredients. Add to dry ingredients and stir until incorporated.
- Form 1/3 cup size balls of dough and place on baking sheet 2 inches apart.
- Bake 20-25 minutes until tops start to brown.