Holiday Scones

Marcia's Scones adapted from recipes in "Fields of Greens" by Annie Somerville

1/2 -1/3 Cup of chopped dates or 1/2 Cup of roasted chopped pecans
Chopped bittersweet chocolate (I use 70% cocoa)
2/3 Cup of buttermilk
Juice from 1 orange, apx. 4 Tbs.
Zest from 1 orange
3/4 Cup of unbleached flour
1 1/4 Cups of rolled oats
3/4 Cup of whole wheat pastry flour
1/2 Teaspoon of salt
1/4 lb. of cold unsalted butter
1 Teaspoon of baking powder
1/4 Cup of sugar
1/2 Teaspoon of baking soda

Preheat oven to 375. Sift the flour, sugar, salt, soda, and powder into a large bowl. Slice the butter into small pieces and with a pastry knife cut them into the dry ingredients until the mixture resembles a coarse meal. Add the oats, pecans and dates and zest. Add the juice and buttermilk to the mixture. Mix together until the dough forms a ball. I use a fork at first, then my hands. If you didn't get a juicy orange you might have to add more buttermilk. Do not over mix. Spread dough onto cooking sheet and form into a round approximately 1" high. Cut into 8 triangles. Spread these out on the sheet. Unless you have a double layer cooking sheet place another cooking sheet underneath. This keeps the bottoms from burning. Bake for approximately 25 minutes.

*Roasting the pecans gives them more flavor. I put them on a cooking sheet and put them in the oven as it preheats. When you start to smell them they are done. When the smoke detector goes off they are burning!

I substitute walnuts for pecans and cranberries for dates sometimes. The real recipe called for currants. Use your imagination. You can also make this with no oats, use 3 cups flour and 2/3 cup buttermilk I think the key to this recipe is to not over mix the dough. Have fun.

This flavorful fall soup can be served hot or cold and also freezes well. Serves 12, generously.

3 medium butternut squash, seeded and peeled in 1 inch cubes
3 medium yellow onions, peeled and diced
3 stalks celery, diced
8 green apples, cored and diced
3 sprigs of fresh rosemary
1 1/4 teaspoon dried marjoram
1/2 cup brown sugar (or to taste)
1 gallon water
salt and pepper to taste

Prepare a herb bag by wrapping the rosemary and marjoram is cheese cloth. Set aside. Sauté onions and celery until tender. Then add water, squash, apples, herbs, seasonings and sugar. Bring to a boil.

Turn heat down and simmer, stirring occasionally, until the squash is tender, about 45 minuetes. Remove from heat. Remove the herb bag. Puree in a blender of food processor until smooth.

Note: Marjoram can be difficult to find and may be omitted. If fresh rosemary is not available, substitute 2 teaspoons of dried rosemary leaves. For a creamier soup, decrease the water by 2 cups. Add 2 cups of heavy cream when the soup is pureed.

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