Here are scones with a nice bit of
a savory nip to them. They get it from the addition of horseradish and black
pepper. They’ll be more or less spicy depending on the horseradish, which can
vary from jar to jar and variety to variety. Feel free to add more or less as
suits your taste.
Serve these little cuties as a
base for canapés or with cheese beside a soup or a salad.
Tiny Horseradish Scones
Makes 16-18
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons butter, cubed
3 tablespoons prepared horseradish
1/4 to 1/2 teaspoon black pepper
1 egg, beaten
Just enough milk to make a soft
dough (2 to 4 tablespoons)
Directions
Preheat oven to 400 degrees F. and
line a baking sheet with parchment paper.
In a medium bowl, mix the flour, salt, and pepper. Cut in the butter until the mixture resembles large crumbs.
Make a well in the center of the
mixture and add the horseradish and egg and just enough milk to make a soft
dough.
Turn dough onto a floured surface and
roll or pat out until it’s about 1/2 inch thick. Cut with a 1 1/2 inch round
cutter (or a juice glass dipped in flour). Place on baking sheet and brush tops
lightly with milk.
Bake 10 to 15 minutes, until risen and golden. Transfer to a wire rack and cool slightly before serving.
Book 1: Come Shell or High Water
When widowed folklorist Maureen
Nash visits a legendary North Carolina barrier island shell shop, she discovers
its resident ghost pirate and the mystery of a local’s untimely death . . .
The Boston Globe says Molly MacRae writes
“murder with a dose of drollery.” She’s the author of the award-winning,
national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop
Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short
stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a
winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter or Instagram.
