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Thyme for Cooking, the Blog

Minestrone Garlic Scone

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

   A simple dinner: leftover Minestrone and a Garlic Scone.  Comfort food for winter; easy for midweek.

Minestrone                                                                     Time: 10 minutes

leftover minestrone

Remove from fridge.  Heat and eat.

Garlic Scone                                                                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!

1 1/8th cups flour (1/8 =2 tbs)
1 1/4 tsp baking powder
2 tbs butter
1/2 tsp garlic powder
1/3 cup milk

Mix all dry ingredients in medium bowl.  Cut in butter with pastry cutter or fork until it looks like 'crumbs'.  Add milk and stir until sort of combined.  Dump the whole floury mess onto a non-stick baking sheet and pat it into a 3/4 inch (2cm) thick round with your hands - but don't handle it a lot, just kind of push it into shape.  It will be 5 - 6 inches in diameter.  With a long knife carefully divide it into quarters, cutting about 1/2 way through.  Bake at 450F (230C) for 12 - 14 minutes, until lightly browned.  Remove and serve, warm with butter.
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Cooking schedule: 25 minutes Assemble all food, utensils and serving dishes Turn oven on Get the soup from the fridge and gently reheat Put dry ingredients for scones in bowl Add butter, cut in Add milk, combine

Dump on baking sheet, form scone Slash with knife, bake If you made the large kettle of soup, now would be     a good time to freeze the leftovers - in individual     servings, of course (you can always thaw 2) Remove scones Serve all, enjoy!

 

 

 

 

Cooking for Two?  Or more? 
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