Quick but Impressive: Savory Cheese and Scallion Scones with Feta
Just in case your Thanksgiving menu still isn't finalized—or you've suddenly remembered that you're going to have to feed people throughout the weekend and not just on Thursday afternoon—I thought I'd offer up a couple of easy perennial favorites from the archives.
These Savory Cheese and Scallion Scones are always a hit, and because there's no butter to cut in (they're made with softened cream cheese instead), they mix up in no time flat. Serve them warm with dinner instead of rolls or bread, or turn them into scrumptious little leftover turkey sandwiches. They freeze and reheat beautifully, so you can even make them ahead of time. Not a feta fan? Try cheddar and chive instead, with or without a sprinkling of dill.
Nothing Says Cozy Autumn Comfort Food Like a Warm and Spicy Muffin
These Spicy Pumpkin Pecan Raisin Muffins were a bestseller at my little bakery cafe in Northern California and continue to delight all these years later. They move easily from breakfast table to afternoon snack plate to holiday dinner bread basket, and the recipe makes 18 large muffins which also freeze beautifully. Perfect to have on hand if you'll be feeding a crowd during the next month.
So what are you doing for Thanksgiving? Any baking involved?
© Copyright 2009 FarmgirlFare.com, the oven's on foodie farm blog where we aren't actually doing Thanksgiving on Thanksgiving this year, but we eat so well here on the farm that nearly every day is a feast—and for that we are extremely thankful.