butterscotchblastoff

Kick start your day with a good breakfast

Spinach and Sun-dried Tomato Scones

on October 13, 2018

scones

I missed Columbus Day by a few, but these savory scones from Ivy Manning’s Easy Soups From Scratch With Quick Breads to Match would be perfect for any Italian feast. They are so light and yet so filling. One was perfect and should be savored; I had to stop myself from gobbling it down in three bites. Buttermilk gives it more depth. Tastes like there’s Parmesan cheese in here, even though there isn’t. Perfect as is, but I’d recommend eating them fresh from the oven. Believe me, they’ll be gone in a flash if you have four or more people at the table any time of the day.

The prep work is simple and satisfying: chopping sun-dried tomatoes and baby spinach; measuring flour and cutting in butter–Ivy promises easy and she delivers! 20 minutes in a 400° oven and they’re done–second promise delivered!

There is a lot in this Chronicle cookbook adapted from Ivy’s popular cooking class:

  • Egg and Lemon Soup With Toasted Orzo and Kale with Zucchini, Feta, and Dill Muffins
  • Lighter Broccoli and Cheese Soup with Beer and Cheese Bread (next up for me!)
  • Black Bean Soup With Roasted Red Pepper Cream which she recommends with these savory scones

And as always with Chronicle cookbooks, there’s some delightful design element.

easy soups from scratch book.jpg

Two sewn-in grosgrain bookmarks!

If you can’t make your way to Portland for Ivy’s classes (or catch her on Facebook Live), this book will turn you into a top-of-the-class comfort food provider.

 

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