Mystery Lovers' Kitchen: savory herb scone

Wednesday, July 1, 2020

A SPRINKLING OF MURDER is out! Savory Scone #recipe + Book #giveaway by @DarylWoodGerber

From Daryl

A SPRINKLING OF MURDER, the 1st Fairy Garden Mystery, is out! Have you got your copy?

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What's it about?

Fairy garden store owner Courtney Kelly believes in inviting magic into one’s life. But when uninvited trouble enters her shop, she’ll need more than a sprinkling of her imagination to solve a murder . . .

Since childhood, Courtney has loved fairies. After her mother died when she was ten, she lost touch with that feeling of magic. A year ago, at age twenty-nine, she rediscovered it when she left her father's landscaping business to spread her wings and start a fairy garden business and teashop in beautiful Carmel, California. At Open Your Imagination, she teaches garden design and sells everything from fairy figurines to tinkling wind chimes and trickling fountains. Now she's starting a book club tea.

But the light of the magical world she's created inside her shop is darkened one night when she discovers neighboring dog-grooming business owner Mick Watkins dead beside a fountain. To make matters worse, the police suspect Courtney of the crime. To clear her name and find the real killer, Courtney will have to wing it. But she’s about to get a little help from an unexpected new friend.

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I love sharing recipes that are included in the book with you. Here is one that I adore. A savory herb scone. Courtney often serves these at the Saturday teas on the patio of Open Your Imagination. Scones are so satisfying. And they’re quick to make. You can use any of your favorite herbs in this recipe. I like rosemary. These don't have to just be served for tea. They would go beautifully with soup or even scrambled eggs. So many possibilities.

Savory Herb Scones

(Makes 8)

2 cups flour

2 tablespoons granulated sugar

1 tablespoon baking powder

3/4 teaspoon salt

2 tablespoons finely chopped fresh rosemary

6 tablespoons cold unsalted butter, cut into cubes

3/4 cup heavy cream

2 large egg yolks, lightly beaten

Glaze:

1 large egg, lightly beaten

1 tablespoon milk

1/2 teaspoon kosher salt for sprinkling

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

In a food processor, whisk together the flour, sugar, baking powder, salt, and rosemary. Add in the butter and pulse until the largest pieces of butter are about the size of peas.

In a small bowl, stir the cream and egg yolks. Add the flour mixture and combine, using your hands to knead the mixture together until the ingredients can be gathered into a moist ball. Don’t over knead. The dough is supposed to be sticky.

Set the ball in the center of the parchment paper and pat it gently into a 7-inch round, about 1 inch thick.

With a sharp knife (you might want to wet it), cut the round into eight wedges. Separate them.

Make the glaze by mixing the egg and milk in a small bowl. Brush the scones with the egg-milk glaze. Sprinkle the scones with salt.

Bake until the scones are a deep golden brown and a toothpick comes out clean, about 18-20 minutes.

Cool the scones on a wire rack for 10 minutes before serving.

*If you'd like to make these gluten-free, swap out the gluten-free flour for the regular flour and add a 1/2 teaspoon of xanthan gum. Scones do very well gluten-free!!