Petite Vanilla Scones (Starbucks copy)

For the scone:
2 cups all-purpose flour
2 Tbsp granulated sugar
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp cold unsalted butter, diced
1 small box (3.4 oz) instant vanilla pudding mix
1 vanilla bean, scraped (or 1 Tbsp vanilla extract)
1 large egg
1/2 cup plus 1 Tbsp heavy cream

For frosting:
2 Tbsp butter, softened
1 cup powdered sugar
1 Tbsp vanilla extract
2-3 Tbsp heavy cream

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper.

Whisk together flour, sugar, baking powder, salt in a large bowl. Add cold butter and cut it in using a pastry blender or two butter knives until it forms small crumbs.

Stir in pudding mix, Make a well in the center of the mixture and add vanilla, egg, and 1/2 cup heavy cream. Stir gently with a fork until just incorporated. Bring the dough together with your hands.

Turn out dough onto lightly floured surface.  Form into two small rounds. Cut each round into 8 triangles and place on prepared baking sheet. Brush each triangle with a little of the remaining 1 Tbsp cream. Bake for 8 - 10 minutes until just golden. Cool before frosting.

To make the frosting: Beat butter and sugar with a hand mixer until crumbly. Beat in vanilla and 2 Tbsp cream.  Add more cream as needed for desired consistency. Frost cooled scones with a knife.  Let frosting harden, then serve.

Perfect Potato Soup (Pioneer Woman)

6 slices thin bacon, cut into 1 inch pieces
1 whole medium onion, diced
3 whole carrots, diced
3 stalks celery, diced
6 small russet potatoes, peeled and diced
8 cups low sodium chicken or vegetable broth
3 Tbsp flour
1 cup milk
1/2 cup heavy cream
1/2 tsp salt (more to taste)
black pepper to taste
1/2 teaspoons cajun seasoning
1 tsp minced fresh parsley (optional)
1 cup grated cheese of your choice

Add bacon pieces to a soup pot over medium heat and cook until crispy. Remove bacon and set aside.  Pour off most of the grease, but do not clean the pot.

Return the pot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and cajun spice.

Pour in the broth and bring to a gentle boil.  Cook for 10 minutes, or until potatoes are starting to get tender. Whisk together flour and milk, then pour into soup and allow the soup to cook for another 5 minutes.

Remove 1/2 to 2/3 of the soup and blend in a blender/food processor until completely smooth.  Pour it back in the soup pot and stir to combine.  Let it heat back up and taste for seasoning, adding more of what it needs.  Stir in cream, then parsley.

Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.