Day 49: Maple-Oatmeal Scones, Tortellini Soup, Jalapeno-Cheddar Cornbread

This morning I made scones again!  I actually haven't made this recipe in a while, even though it is one of our favorites.  Randy has requested that I attempt writing my own scone recipe for him, which will be a fun project for me to do in the near future. :)  For now, here's another Ina Garten inspired fool-proof recipe:

Maple-Oatmeal Scones
4 1/2 cups flour
1 cup oats, plus more for sprinkling
2 TB baking powder
2 TB sugar
2 tsp salt
1 lb cold, unsalted butter, diced
1/2 cup cold buttermilk
1/2 maple syrup
4 eggs, beaten
1 egg + water for eggwash

Glaze:
1 1/2 cup confectioner's sugar
1/2 cup maple syrup
1 tsp vanillla

Preheat oven to 400*.  Combine the dry ingredients (stand mixer is good for this recipe) then add the diced butter.  Mix until the butter is the size of peas. Combine the buttermilk, syrup, and eggs and mix them with the dry ingredients.  When completely incorporated, dump sticky dough onto a floured surface and roll out to about 1/2-1 inch thick.  Cut circles out of the dough and place on a baking sheet with parchment paper.  Brush with egg wash.  Bake for 20-25 minutes.  When cooled, drizzle the glaze over the scones and sprinkles with additional oats.  (Makes 14-16 scones.)

For Ina's exact recipe, visit http://barefootcontessa.com/recipes.aspx?RecipeID=188&S=0.

Tortellini Soup
This recipe is almost never the same when I make it.  I'm constantly changing amounts of ingredients or making minor adjustments as I go.  Here's how I made it tonight:

12-14 cups chicken broth
1/2 large onion, finely chopped
2 cloves of garlic, minced
6 carrots, sliced
1 small bag of frozen corn
1/3 box frozen spinach (or 1 bag fresh spinach--I will probably do it this way next time)
2 bags of frozen tortellini
salt, pepper
shredded cheddar cheese

Cook the onions, garlic, and carrots in the broth over medium heat until tender.  Season with salt and pepper.  Add the corn, spinach, and tortellini and bring to a boil.  Reduce heat and simmer until ready to serve.  Season again with salt and pepper to taste.  Serve with shredded cheddar cheese on top.

Jalapeno Cheddar Cornbread (Ina Garten)
3 cups flour
1 cup yellow cornmeal
1/4 cup sugar
2 TB baking powder
2 tsp salt
2 cups milk
3 eggs, beaten
1/2 lb melted butter
8 oz shredded sharp cheddar cheese
3 scallions, finely chopped
3 small jalapeno peppers, finely chopped

Whisk together the dry ingredients.  Add the eggs, butter, and milk and mix until just incorporated.  Add most of the cheese, the scallions, and jalapenos, and mix together.  Let the batter sit at room temperature for about 20 minutes.
Preheat the oven to 350* and grease a 9 x 13 pan.  Pour the batter into the pan and sprinkle the remaining cheddar cheese on top.  Bake for 30-35 minutes.