Soup And Scones May Break Your Bones

But Goblins will never hurt ya!

Exspecially if you feed them these tasty Chipotle Cheddar Scones and a cup of this Clam Chowder. I got the recipe for these scones from the November issue of Cooking Light.

The recipe calls for 1 tablespoon of chipotle peppers in adobe sauce. I blended the whole can in the food processor and then froze the peppers in Baggies . I use two tablespoons per baggy, that way I can just pull out what I need. The chipotle and Cheddar were wonderful additions to these light scones. Well, I didn't keep them that light. I used Cheddar with full fat content and loved every bite.

The soup should have came from my Cooking Light Magazine. Then it would of been a quiltless pleasure. But I wanted thick, creamy fat induced chowder. I wanted stuff like I get at Bodega Bay. Real Clam Chowder. So I went checking around and found this chowder recipe.
It was just right. Onions and potatos and chewy clams all in a thick, rich chowder
base. It's worth your own batch, I promise.

Chipotle Chedder Scones

Found in Cooking Light Magazine

2 Cups all purpous flour
1 TBS baking powder
1/2 tsp salt
3 TBS chilled butter, cut into small pieces
3/4 cup fat free sour cream
1/2 cup shredded reduced fat chedder cheese
1 TBS water
1 TBS minced chipotle chili,
canned in adobe sauce
1 lg egg. beaten
1. preheat oven to 350
2. Lightly spoon flour into dry measuring cup, level with knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or two knife untill it resembles course meal. Add sour cream, cheese,chili and egg. Stir just till moist. Knead in bowl just intill dough forms.
3. Divide dough in half and shaoe into 6 inch circle. Place on a baking sheet coated with a cooking spray. Cut each circle into 6 wedges. Bake at 350 for 20 minutes or untill lightly brown. Serve warm. Yield-12 servings