Showing posts with label scones. Show all posts
Showing posts with label scones. Show all posts

Thursday, December 15, 2016

Dried Cherry and Candied Ginger Scones @LucyBurdette #Christmasweek

LUCY BURDETTE:  These scones would be absolutely lovely for Christmas breakfast or brunch, or really any holiday affair. They started (as my recipes sometimes do) with the craving to use a couple of ingredients I had on hand: beautiful dried Michigan cherries sent by my wonderful Uncle Don, and candied ginger bits from King Arthur flour. I didn't find a recipe that combined the two of them, but I did find a lovely cherry scone recipe that originated in the Blacksmith Inn in Wisconsin, and ended up on the Food Network

Lucy at the Christmas Parade, Key West
After some tweaks, I present it to you! (In the photos, you might notice that I pulsed the cherries into the mix ahead of the butter, which made the pieces quite small. They tasted fine, but we agreed we might like bigger pieces better. You can adjust as you see fit.)


2 cups flour

1/3 cup sugar

2 teaspoon sodium-free baking powder

1/4 teaspoon salt

1/3 cup chilled unsalted butter, cut into pieces

1 egg

2/3 cups whipping cream

1 teaspoon vanilla extract

1 teaspoon almond extract
1 cup dried cherries

1/3 cup candied ginger

Egg wash, 1 egg and 1 teaspoon water, beaten

Sugar and sliced almonds, for sprinkling

Preheat oven to 375 degrees F. In your food processor, pulse the flour, sugar, baking soda, and salt until well combined. Pulse in the ginger pieces, followed by chunks of butter, and mix until no larger than pea-sized. Now add the cherries and pulse them until they are well distributed. Whisk together the cream, the egg, and the extracts and add this to the dry ingredients. Pulse until combined. 

Turn all of this out onto a floured surface and knead several times. 

Pat into a circle and cut into 8 pieces. Brush tops with egg wash and sprinkle with sugar and sliced almonds. Place onto a baking sheet covered with parchment. 

Bake at 375 for 15 to 18 minutes until beginning to brown. Serve hot with butter!

Are you still looking for stocking stuffers? DEATH WITH ALL THE TRIMMINGS, the fifth Key West mystery might fit the bill.

And I've got lots of other ideas on my Pinterest board, Mystery Books as Stocking Stuffers.

Monday, September 26, 2016

Pumpkin Scones with Sugar Drizzle #bookclub @KristaDavis

You're reading this in your jammies and fuzzy slippers, right? Or maybe in those oh-so-comfy sweats with a hole in them. (Shh, we won't tell!) But that doesn't matter because you love to read and books don't care how you're dressed. If anything, books like your comfy clothes. (I'm pretty sure about that.) Sometimes you would love to discuss a mystery you just read, but you'd have to drive to a book club, and winter is coming, and it will be dark early, and well, you'd rather stay home and read anyway.

Great news! There's a book club you can join in your jammies and fuzzy slippers! Wahoo!

The Cozy Mystery Book Club

Nicole from this fabulous Facebook group very kindly answered some questions.

Tell us a little bit about your group.

This is a group for cozy mystery readers. We will choose one book a month to read and then discuss it together over a good cup of coffee, tea or hot chocolate!!

Who can join?

Anyone can join! It's a plus if you're a cozy mystery lover or author. The only thing we ask is no promotions or links to other books unless they directly relate to the current books we are discussing.

How does it work?

After the book for the month is chosen and the members begin their reading, a GROUP EVENT is set up for a specific date and time to chat. The members then go to the Event page at the designated time and chat! Sometimes the authors of the books that we are discussing will lead the chat and sometimes myself or other members will pose questions or ideas to talk about.

Are there prizes?

Sometimes the author of the book we are discussing will choose to give out prizes. Not every book club discussion will feature prizes but it's something fun that might occur every so often.

Is there anything else you would like to tell us?

The only other thing I would add is that if you love Cozy Mysteries then please check out our club. The monthly book selection is chosen by the members who vote in a poll. Our book for September is A Dark and Stormy Murder by Julia Buckley. Our event will be held on September 28th at 8:30PM EST so there's still time to join in!

Krista again. Guess what? They selected The Ghost and Mrs. Mewer as their October cozy! I have to confess, I feared that book would bomb. Why? Because that was the year my Christmas book was released in June and my Halloween book was released in December. That's right. The worst possible timing. So I'm doubly honored that it was the pick for October. Thank you, Cozy Mystery Book Club members!

And because it's #bookclub week, I'm giving away a copy so one of you can join in the fun at The Cozy Mystery Book Club! To enter, see the instructions below.

Of course, everyone needs something yummy to eat, even if it's just you alone at home in those sweats with the hole. This recipe appeared in The Diva Serves High Tea, and it's one of my fall favorites. Now don't freak out when you see all the photos. I'm just taking you through the recipe step by step. They're really not hard to make.

Thanks to the pumpkin, these scones will not be as dry as most scones. Serve them plain with Bourbon Cream, or top with one or both of the following sugar drizzles. I love these drizzles!

Pumpkin Scones

2 cups flour plus extra for kneading
¼ cup pecans
1⁄3 cup dark brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon ginger
¼ teaspoon nutmeg
6 tablespoons cold unsalted butter
1 egg
½ cup heavy cream
½ cup pumpkin

Preheat the oven to 400. Cover a baking sheet with parchment paper.

Place the cutting blade into a food processor and add the flour, pecans, brown sugar, baking powder, salt, cinnamon, cloves, ginger, and nutmeg. Process until the pecans are chopped.

Cut the butter into tablespoons, and then into 24 small cubes. Add to the flour and pulse until combined and the butter is barely visible anymore.

In a large bowl, whisk together the egg, cream, and pumpkin.

Turn out the flour mixture on top of it and mix gently with a large serving spoon until large clumps begin to take shape.

Sprinkle flour on a cutting board and flour your hands. Turn the dough onto the cutting board and knead 10– 12 times, adding just a sprinkle of flour if necessary.

Pat the dough into a 9‑inch cake pan.

Turn it out onto the parchment paper and cut the round into 8 equal pieces with a very sharp knife. It’s best to press the knife into the dough instead of dragging it through the dough. Slide a knife or thin spatula under each slice and pull away from the center slightly to separate them.

(At this point they can be frozen up to one month and baked when needed.)

Bake 12–15 minutes (or longer if frozen).

Sugar Drizzle (optional)
1 cup powdered sugar
2 tablespoons milk or cream

Whisk to combine, adding milk gradually until it’s smooth and just past spreading consistency. Spread over the tops of the cooled scones.
Spiced Sugar Drizzle (optional)

1 cup powdered sugar
¼ teaspoon cinnamon
1⁄8 teaspoon nutmeg
pinch of cloves
¼ teaspoon vanilla
3–4 teaspoons milk or cream

Whisk the dry ingredients to combine. Slowly add the vanilla and part of the milk, and mix, adding milk until it reaches drizzle consistency. Use mini-whisk, fork, or squeeze bottle to drizzle over the scones.

Bourbon Cream

1 cup heavy cream
1⁄3 cup powdered sugar
¼ teaspoon vanilla
1 tablespoon bourbon

Whip the cream until it begins to take shape. Add the powdered sugar, the vanilla, and the bourbon and beat until it holds a soft peak.

The wet ingredients.


The dry ingredients and butter in a food processor.

Add the dry ingredients to the wet.

Stir until it clumps together.

Knead very briefly.

Pat into a cake pan.
A nice circle! Turn out onto parchment paper.

Cut and separate.


Without drizzles.

Sugar drizzle all over and spiced drizzle on top!

To enter the giveaway, please leave a comment with your email address.
(It's okay to write it out - me at them dot com)
 Good luck!

Monday, June 6, 2016

Bacon Cheddar Cheese Scones

Last week, I confessed that I'm a new convert to scones. In my excitement, I took it one step further—savory scones!

In The Diva Serves High Tea, a gentleman takes tea every day at the local tea room because "he's particular fond of the bacon cheddar scones." I have to admit, I'm particular fond of them myself.

They can be served at tea as a savory before the sweets. I have also served them at brunch. So far, everyone has liked them. They're a nice switch from bread. You can serve them plain or with Maple Bourbon Butter if you want to kick things up a notch.

I especially love that they can be frozen and baked fresh when you need them. The pieces are large, so don't be afraid to cut them in half if you have a crowd. I've been pulling them out as needed and baking just a couple when we have a yen for them.

By the way, in the photo above, the dark scones are pumpkin. That recipe will be coming in the fall. The lighter ones on the left are bacon cheddar.

Bacon Cheddar Cheese Scones

2 cups flour + extra for kneading

1 tablespoon baking powder

½ teaspoon salt

4 tablespoons cold unsalted butter

1 cup shredded sharp cheddar cheese

1 egg

½ cup heavy cream

1 tablespoon mustard

1 cup (about 5 slices) crumbled cooked bacon

Preheat the oven to 400. Cover a baking sheet with parchment paper.

Place the pastry blade into a food processor and add the flour, baking powder, and salt. Pulse twice. Cut the butter into cubes. Add to the flour, along with the cheese, and pulse until combined and the butter is barely visible anymore.

In a large bowl, whisk together the egg, cream, and mustard. Turn out the flour mixture on top of it and mix gently with a large serving spoon two or three times. Add the bacon and mix until large clumps begin to take shape.

Sprinkle flour on a cutting board and dust your hands with flour. Turn the dough onto the cutting board and knead 8-10 times, adding just a sprinkle of flour if necessary.

Pat the dough into a 9-inch cake pan. Turn it out onto the parchment paper and cut the round into 8 equal pieces with a very sharp knife. It’s best to press the knife into the dough instead of dragging it through the dough. Slide a knife or thin spatula under each slice and pull away from the center slightly to separate them. (They can be frozen at this point if you don't need them all.) Bake 20-22 minutes.

 Maple Bourbon Butter

4 tablespoons (1/2 stick) unsalted butter

1 teaspoon maple syrup

1 teaspoon bourbon (plain, not flavored)

Bring the butter to room temperature so it is soft. Place the butter, maple syrup, and bourbons in a mini food processor and combine. Place in a mold or shape by hand and refrigerate. (Note: this can also be done in a bowl with a fork, but I find I get better results with a food processor.)

Whisk together egg, cream, and mustard.
Dust work surface with flour to knead.
Don't over-knead!
Pressing it into a cake pan makes it easy to shape!
At this point, you can freeze any you don't need immediately.

It's almost here! I have one copy to give away today. 
Leave a comment with your email address to enter! 
Contest closes Tuesday at midnight. 

Monday, May 30, 2016

Happy Memorial Day!

In memory of all those who have given their lives for our freedom,
we honor you and thank you today.

I have a confession to make. Until I wrote The Diva Serves High Tea, I was not a fan of scones. I hang my head in shame. It seemed like everyone else loved them, but every time I tried one it was like taking a bite of the Sahara. They were so dry, I could barely pry my mouth open.

But if I was going to write about tea, I had to tackle the scone. And to my surprise, they're delicious. My best guess is that I was eating mass production scones that were made to serve a crowd.

So I studied scone recipes. They're fairly basic, after all, and not difficult to make if you use a food processor. Recipes for pumpkin scones and bacon cheddar scones are in the book. Since we're getting close to the release date, I thought I would try some blueberry and strawberry scones. It's hazy and overcast here, and we're waiting for more drenching rains, so scones seemed just right with a cup of tea in the afternoon.

To be honest, this recipe worried me a little bit. I've seen it on the net and in my cookbooks, so I'm guessing it's nothing terribly new. I put my own little twist on it by combining berries, but you could use any berries you like. So why did it worry me? Because it's so dry, which I suppose is the reason some recipes include an egg. Even after the berries and the cream are incorporated, it's extremely dry and doesn't cling together as well as I would have liked. But I forged ahead.

One of the tricks I learned from America's Test Kitchen is to pat the dough into a 9-inch cake pan. Don't mash it, but pat it in. When you flip it onto parchment paper, you have a lovely round to cut. So I took the too-crumbly-for-my-taste dough and patted it into the pan, hoping that might help it stick together. It probably helped a bit, but it still looked messy.

However, the payoff is scones that fairly melt in your mouth. Seriously. They're wonderful straight from the oven. I had planned to make a little lemon drizzle for them, but they just don't need it.

Blueberry and Strawberry Scones

1 cup mixed blueberries and strawberries
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons COLD butter
squeeze of lemon
1 cup heavy cream

Preheat oven to 400. Place a sheet of parchment paper on a baking sheet.

Wash the berries and dry on a paper towel. Cut the strawberries into small pieces and measure out 1 cup of berries.

Place flour, sugar, baking powder, and salt in a food processor. Pulse 12 times to combine. Cut the butter into small pieces and scatter over the flour. Pulse to combine 12 times. Squeeze just a little lemon over the berries. Place the flour mixture into a bowl. Pour the cream and the berries over top of it. Fold to combine about 15 times. Pour out and knead about 12 times until it forms a loose ball. Place in a 9-inch cake pan and gently spread and press into place. Flip onto the parchment paper.

Cut in half with a long knife by pressing down. (Do not use a sawing motion.) Separate the halves slightly. Cut each half into four pieces, again pressing the knife into the dough to cut it. Separate the pieces slightly. Bake 15-18 minutes, or until lightly golden on the top.

Serve with sweetened cream, jam, or clotted cream.

Dry berries on a towel.

One cup of mixed berries.

Sprinkle butter on flour mixture.

Pres into a cake pan.

Cut by pressing with a knife. Do not saw!

Separate and bake.


Have you heard about my launch day tea party? You're invited! 
June 7th from 4:00 - 6:30 EDT.

One lucky person will win this grand prize!

Friday, January 8, 2016

A Really Big Scone

by Sheila Connolly

I mentioned recently that I’ve become addicted to the Great British Bake-Off (see my post here for Ginger Cake ), and I decided to order one of Mary Berry’s cookbooks, 100 Cakes and Bakes, so I could try my hand at some of the recipes. It’s a nice, small book. Each recipe fits on a single page, with a full-page picture of the (hoped-for) result opposite. It has a delightful range of traditional recipes, some of which I’d met only in books (for example, she provides one for Singin’ Hinnies, which I first encountered a few thousand years ago in Mary Stewart’s book, The Ivy Tree. I never expected to make them myself, but now I can if I want to).

Many of the recipes in the book are for sweets and desserts, but there are some nice savory ones as well. Since I was faced with a huge amount of ham left over from Christmas dinner, I decided to try something different: a scone with a lot of cheese. Not a cluster of cute little scones—one big one. It’s kind of fun, and it tastes good. 

Mary favors self-rising flour, which I don’t have, but you can make your own by adding baking powder and salt to regular flour. I just went straight to the flour/baking powder/salt combination. You (and Mary) can make the scone by hand, but I confess, I opted for my food processor, except for the final kneading step.

Mary Berry's Big Cheese Scone


1-1/2 cups flour
3/4 tsp salt
1 tsp dry mustard
1/2 tsp cayenne pepper
1 Tblsp baking powder
1 oz butter (1 fat pat)
8 oz (weight) cheddar cheese, grated (you can also mix your cheeses--I used a blend of cheddar and parmesan)
1 large egg
Whole milk


Preheat the oven to 425 degrees F. Grease a baking sheet.

Place the flour, salt, mustard, cayenne and baking powder in the bowl of your food processor and pulse a few times to mix.

Add the butter and process until the mixture resembles fine bread crumbs. 

Stir in half the grated cheese (pulse just a few times).

Break the egg into a measuring cup and add milk to make up 1/2 cup. Mix lightly, then add the liquid into the dry ingredients and pulse until they make a soft dough.

Turn out on a floured surface and knead lightly a few times, until the dough holds together. Shape it into a 6-inch circle. Place on the greased baking sheet and mark in sixths. Brush with a little milk and sprinkle with the rest of the cheese.

Bake for about 15 minutes or until golden brown and firm. Cool on a wire rack.

Eat ASAP! It’s best served warm.

A Turn for the Bad (County Cork Mystery #4) is coming out February 2nd! The story was more or less handed to me by my Skibbereen police source (who is a great guy, as well as a historian and genealogist), combined with a more recent event that filled in some of the blanks in the story. 

You may be surprised at what goes on along the coast of West Cork!

Available for pre-order at Amazon and Barnes and Noble.

And if you happen to be in Maryland early next month, I'll be signing at Turn the Page Bookstore in Boonsboro, MD on Saturday, February 6th, between 12 and 2. If you don't already know, that's the store managed by Nora Roberts' husband. Turns out Nora Roberts has family from Cork, so I was invited. I'm gobsmacked: I get to sign alongside Nora Roberts!

Tuesday, June 30, 2015

Erin’s Sunday Morning Scones #baking #bookgiveaway

By Leslie Budewitz

We’re celebrating the upcoming release of BUTTER OFF DEAD, third in my Food Lovers’ Village Mysteries, on July 7. 

Leave a comment below for a chance to win a signed copy!

Readers often ask where the recipes in my books come from. The answer depends on the recipe. Some, like Fettucine with Minted Tomato Sauce aka Fettucine a la Fresca and the Stuffed Mushrooms in DEATH AL DENTE, the first Food Lovers’ Village Mystery, and the Filet with Huckleberry Morel Sauce in CRIME RIB, are faves in my household. (We call the pasta dish Demented Fettucine.) Others, like the Huckleberry Margaritas and Martinis and the Jewel Bay Critter Crunch in BUTTER OFF DEAD, were created specifically for the book. Sometimes the plot demands a certain food! And in my Seattle Spice Shop Mysteries, I’ve created both spice blends and dishes to use them based on the foods available in the Pike Place Market at the time of year when the story is set.

At other times, my characters eat a dish—old or new—because I’ve eaten and enjoyed it, and wanted to share it with you. Like these scones. We first made them from a recipe published in my college alumni magazine. They came from the long-time cook for the Jesuit community at Seattle University, serving both active and retired priests, so naturally, we call them “Jesuit scones.” (She says they originated as a variation of a Julia Child recipe.) But over time the recipe has evolved, as favorite recipes often do. Scones are particularly forgiving that way—you can vary the nuts and fruit based on what’s in your pantry, and top them with sugar or not. And because Erin likes to bake—a trait we share—it was inevitable that one Sunday morning, she’d make her own variation.

The morning after a night out, relax at home with Erin and the cats.

Erin’s Sunday Morning Scones

1/3 cup or more chopped pecans, toasted (see below)
1 cup unbleached, all-purpose flour
1½ cups whole wheat flour*
¾ cup flaxseed meal
2½ teaspoons baking powder
½ cup brown sugar, firmly packed
½ teaspoon baking soda
½ cup (one stick) butter, cut into small chunks
1 cup buttermilk
zest of one orange
1/3 cup dried cranberries, soaked in hot water to plump and well-drained
cinnamon sugar** or raw sugar to sprinkle as a topping (optional)

Preheat oven to 300 degrees.

Toast the pecans for 10 minutes at 300 degrees, shaking the pan once or twice during baking. Don’t overbake; the nuts will continue to brown and crisp as they cool.

Raise oven temperature to 375 degrees.

In a large mixing bowl, or a mixer or food processor, mix the flours, flaxseed meal, baking powder, brown sugar, and baking soda. Add the butter and mix or pulse until the mixture looks like large crumbs. Add half the buttermilk and work in, adding the rest as the dough starts to pull together. (I  like to use a food processor to mix in the butter and buttermilk more easily.)

If you’re using a food processor, transfer the dough to a large mixing bowl. Add pecans, zest, and cranberries.

Cover two baking sheets with parchment paper. Flour a large cutting board. Form the dough into a log. Cut the dough into five equal pieces. Use your hands to shape the first piece into a circle, about half an inch thick.

Cut into four equal triangles and transfer to the baking sheets. Repeat with the remaining pieces. Sprinkle with cinnamon sugar or raw sugar before baking, if you’d like. (Not shown.)

Bake 18–20 minutes, or until lightly browned.

Makes 20 scones. These freeze beautifully.

* King Arthur’s unbleached white whole-wheat flour will give these scones a lighter color and texture that is particularly yummy, but if you can’t find it, regular whole-wheat flour works fine.

** 1 teaspoon cinnamon to 1/4 cup white sugar is a tasty combo. Erin stores the mix in a small airtight container, as it keeps well and is extra-tasty on scones, buttered toast, and oatmeal.

Leave a comment below for a chance to win a signed copy of BUTTER OFF DEAD! (Open till noon, Thursday, July 2; please include your email address.)

From the cover: As the national bestselling Food Lovers’ Village mysteries continue, the merchants of Jewel Bay, Montana try to heat up chilly winter business with a new film festival. But their plans are sent reeling when a dangerous killer dims the lights on a local mover and shaker …

In an attempt to woo tourists to Jewel Bay and cheer up the townies, Erin Murphy, manager of the specialty local foods market known as the Merc, is organizing the First Annual Food Lovers’ Film Festival, popping with classic foodie flicks and local twists on favorite movie treats. But when her partner in planning, painter Christine Vandeberg, is found dead only days before the curtain rises, Erin suspects someone is attempting to stop the films from rolling.

To make matters worse, Nick—Erin’s brother and Christine’s beau—has top billing on the suspect list. Convinced her brother is innocent and determined that the show must go on, Erin must find who’s really to blame before Nick gets arrested or the festival gets shut down. And as the anniversary of Erin’s father’s death in a still-unsolved hit-and-run approaches, her own beau isn’t so keen on her leading role.
But the closer Erin gets to shining a spotlight on the killer, the more likely it becomes that she’ll be the next person cut from the program…

Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. She lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher. 

Connect with her on her website, on Facebook, or on Twitter.