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Menu Plan for Fall II: Week 13, Tuesday

Turkey Wild Rice Soup
Garlic Scone

Cooking time:  25 minutes for menu      Cooking schedule: see below for instructions

      I like these scones because they're so quick. You can make them while the soup reheats. If you have any soup left - have it for lunch or freeze for emergencies.

Turkey Wild Rice SoupTurkey Wild Rice Soup

Total time: 5 minutes

  Instructions:

 

Garlic Scone 

Total time: 25 minutes
     These are delicious warm, but, like many biscuits, barely edible the next day.  This is actually half of my original recipe, but it's perfect for two.  Double it and make two scones if you want more.  This is not going to look like nice bread dough before baking, but it manages to come together in the oven - magic!

prepoven readydone

 

Garlic Scone Ingredients:

 Instructions:

Cooking schedule: 25 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium saucepan with lid, medium bowl, baking
sheet, pastry cutter or fork

Turn oven on 450F (230C)
Remove soup from fridge, reheat
Mix dry ingredients in bowl

Cut in butter
Add milk, stir
Put on sheet, knead, pat, press into shape
Score top of scone with sharp knife
Bake
Stir soup
     Wait.....
Remove scone, cut, Serve all

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