Ingredients:

  • 1 ½ cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoon Fine Sea Salt
  • 4 tablespoons Unsalted Butter (cold, cubed, for scones)
  • 1 teaspoon Dried Thyme or Rosemary (for scones)
  • ½ cup Whole Milk or Buttermilk
  • Egg Wash (1 egg whisked with 1 tbsp water)
  • 3 tablespoons Unsalted Butter (for soup base)
  • 1 medium Yellow Onion (diced)
  • 2 medium Carrots (peeled and diced)
  • 2 Celery Stalks (diced)
  • 2 cloves Fresh Garlic (minced)
  • ½ cup All-Purpose Flour (for roux)
  • ½ cup Dry White Wine (optional)
  • 6 cups Chicken Stock (low sodium)
  • 1 Dried Bay Leaf
  • 1 teaspoon Dried Thyme or Marjoram (for soup)
  • 3 cups Cooked Chicken (shredded or diced)
  • 1 cup Frozen Sweet Peas
  • 1 medium Russet or Yukon Gold Potato (diced small)
  • ½ cup Heavy Cream (Double Cream)
  • 2 tablespoons Fresh Parsley (chopped, for garnish)
  • Kosher Salt and Black Pepper (To taste)

Instructions:

  1. Preheat the oven to 400°F (200°C). Whisk together 1 ½ cups flour, baking powder, salt, and thyme in a large bowl. Cut the cold cubed butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
  2. Pour in the cold milk/buttermilk. Mix lightly until just combined. Pat the dough into a disc about 3/4 inch thick on a lightly floured surface. Cut 6-8 scones, place them on a parchment-lined baking sheet, and brush tops with egg wash. Set aside.
  3. Melt 3 tablespoons of butter in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté gently for 8–10 minutes until softened and translucent. Stir in the minced garlic, dried thyme/marjoram, and bay leaf, cooking for 1 minute.
  4. Sprinkle ½ cup of flour over the sautéed vegetables and stir continuously for 2 minutes to create a smooth roux. If using, pour in the white wine and scrape up any browned bits. Gradually whisk in the chicken stock, adding about 1 cup at a time, ensuring the liquid is smooth after each addition to prevent lumps.
  5. Bring the soup to a gentle simmer and add the diced potato. Reduce heat to low and simmer, uncovered, for 15–20 minutes, or until the potatoes are tender. The soup should thicken significantly.
  6. Stir in the cooked chicken and frozen peas and simmer for 3–5 minutes. Stir in the heavy cream and heat through gently (do not boil). Remove the bay leaf. Season aggressively with salt and pepper to taste.
  7. While the soup finishes, bake the savory scones for 12–15 minutes, or until golden brown. Ladle the soup into bowls, garnish with fresh parsley, and serve immediately with the warm scone toppers.