Cinnamon Sugar Scones and Making Dumplings 101

For my friend Sammi:  A new scone recipe.  If you love snickerdoodles, you'll love this moist light scone.   It would be really good with some maple butter, or I liked it warmed up with just a little butter.

Cinnamon Sugar Scones
1/2 C sour cream
1/2 t baking soda
Combine sour cream with the baking soda in a small mixing bowl.  Set aside.
2 1/4 C flour
1/2 C sugar
1 t baking powder
1/4 tsp cream of tartar
1/2 t salt
1/2 C cold butter
2 t cinnamon
garnish with addition cinnamon sugar before baking
Preheat oven to 350*F.  Combine dry ingredients except cinnamon.  Cut in butter with a pastry blender until it resembles fine bread crumbs.  Whisk egg and cinnamon into sour cream mixture, add flour mixture and stir until it just comes together in a ball.  On a pizza stone, or baking sheet, pat dough ball out into a circle about 3/4 inch thick.  Cut into wedges, and sprinkle with cinnamon sugar.  Bake for 15-20 minutes or until golden.   

I love chicken and dumplings.  We always have stock on hand, and I have cooked chicken or turkey in the fridge at all times, too.  I just make a thick chicken gravy and add a bag of frozen mixed vegetables, or the leftover cooked potatoes, carrots, and onions from a roast and some peas from the freezer.  Then comes the dumplings, which are so easy.

Butter Dumplings
2 eggs
1/2 C all purpose flour
6 T softened butter
1/2 t salt
1 pinch ground nutmeg

In a medium bowl, beat the eggs and add the flour and mix.  Into this mixture, beat the butter, salt and pinch of nutmeg to make a smooth batter.  Bring the soup to a boil,  Drop half teaspoonfuls of batter into the gently boiling soup.  Cook 6 to 7 minutes at least.