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
Click here to view the recipe at AllRecipes.com
Krista’s Gluten-Free Cheesy Dill Scones
Ingredients:
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
Directions:
- 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.
Looks delicious! What perfect pairings, cheese laden scones, warm soup, and cider! Yum!
Oh you’re making me miss the cold weather Krista which I rarely do! 😛
wow! Cheesy looking scones and a creamy and comforting soup. Nice to be here, best wishes.
A beautiful hike, soup and scones. Sounds perfect. PERFECT. I have yet to make a savory scone…
What a fun way to end a Fall day. I love that you took a hike *after* work. I’m going to have to fit one in at the end of the day sometime. 🙂
I was going to look up a recipe for pumpkin soup this morning and then saw this post in my reader, thanks for the recipe and the scone idea. It looks yummy!
It really was, Mallory! Such beautiful comfort food. 🙂
Aww, that’s great, Lorraine! 🙂
Thank you, Tracy! Oh, I hope you make some soon. They are one of my favorite things to bake and eat. 🙂
Sometimes that’s the only time I can fit exercise in, Nicole. 🙂 And it’s such a nice way to unwind after a stressful day. 🙂
Oh that’s great, Breanne!! I hope you enjoy them. 🙂
Oh, it all looks so good Krista! Sounds like a perfect combo for a chilly fall night – what a fun group 🙂 hope we see more from them!
hehe, LOVE the title and the cute pic at the end!
Thank you! It feels really good so I’m glad I dared 😀
The food looks so good! I love eating soup this time of the year.
Thank you, Tuula! These girls are fabulous and I can’t wait to introduce you to everyone else. 🙂
Thank you, Duchess! 🙂
I’m glad you did too, Malin! You look beautiful! 🙂
I love the dill in these scones! Dill and sharp cheese is a gread combo. And I’m sure these were delish with the soup.
I could go for a bowlful of each of those soups. I think pumpkin is on the top of the list.
You gals ate well. Scones with cheese means scones that will get gobbled up.
Your Culinary Experimentation Club sounds like so much fun! I would love to start something like that with my friends. The scones sound fantastic with both types of cheese, and lovely soups too!
What a great idea, a culinary experimentation club., sounds so much fun. I’m off to make your cheesy dill scones now 😉
They really were, Katie! 🙂 I have some black bean sausage soup that would go well with them too. I’ll have to make another batch soon. 🙂
I would love to share our soup with you, Chaya! 🙂
I hope you can, Faith!! It’s such a great thing to look forward to every week. 🙂
I love our little group, Anna! 🙂 I hope you like the scones!! 🙂
I’ll try again – error with first try. Thanks for your visit and message on my blog! I like your site with mouthwatering recipes/photos. I need to direct my hubby here…he likes cooking etc. but I’ve made some scones myself as I do love it and I loooooooove pumpkin soup too! Nice site!