2 cups all purpose flour
1/4 cup plus 1 tablespoon sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, cut into 1/4-inch pieces
3/4 cup hazelnuts (about 3 1/2ounces), toasted, husked, coarsely chopped
1/2 cup whole milk
1/4 cup sour cream
1 large egg
1/2 teaspoon vanilla extract
hazelnut, scones,

5 1/2 lb large lamb shanks (4 large)
2 tablespoons extra-virgin olive oil
2 small onions, trimmed and quartered (do not peel)
1/2 cup fresh thyme sprigs
1/2 cup fresh rosemary sprigs
1/2 cup dry white wine
1 1/4 cups beef broth
1 1/4 cups water
3 lb russet (baking) potatoes (6)
1 1/4 to 1 1/2 teaspoons salt
3/4 cup whole milk
5 medium carrots, cut into 1/4-inch-thick slices
1/4 cup all-purpose flour
Creamed spinach

2 tablespoons unsalted butter, melted

Special equipment: a ricer
lamb, shank, shepherd

1 cup finely chopped white and pale green part of leek, washed well
and drained
1 large garlic clove, minced
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1 bay leaf
1/2 teaspoon dried thyme, crumbled
2 tablespoons unsalted butter
2 russet baking potatoes (about 1 pound)
3 cups chicken broth
1 cup half-and-half
6 ounces Stilton, crumbled (about 1 1/2 cups)
3 tablespoons Tawny Port, or to taste
minced fresh chives for garnish
leek, stilton, soup