One of the IDB Read groups has been reading cozy mysteries by H.Y. Hanna. What is a cozy mystery you ask? According to Wikipedia, “cozy mysteries, also referred to as ‘cozies’, are a subgenre of crime fiction in which sex and violence occur off stage, the detective is an amateur sleuth, and the crime and detection take place in a small, socially intimate community.”
The Oxford Tearoom Mysteries by H.Y. Hanna center around Gemma Rose and her tearoom near Oxford in England. Gemma is trying to get her newly established tearoom off the ground, but trouble and dead bodies keep getting in her way. This series comes with a fun, interesting set of characters, a pesky, entertaining cat and of course, a love interest or two. Your mouth will water as the author describes delectable scones, muffins and delicious dinners. You’ll soon want to start baking your own pastries. Well, we’ve got you covered. Below is a recipe for a classic English scone from Plated Cravings (www.platedcravings.com).
The IDB Read Cozy Mystery group meets every Monday and Wednesday from 4:00 pm – 5:00 pm via a conference call to listen to one of our volunteer narrators, Christine Mach, read live. If you would like to be a part of the group, please call the library 515.281.1323 and we will give you the conference call number.
ENGLISH SCONES RECIPE
• 2 1/2 cups all-purpose flour
• 1/4 tsp salt
• 3 1/2 tsp baking powder
• 3/4 stick cold butter
• 3 tbsp granulated sugar
• 3/4 cup milk
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 1 egg beaten
1. Preheat the oven to 400°F (200°C).
2. In a large bowl mix flour with the salt, baking powder, and sugar. Add the butter, then rub it in with your fingers until the mixture looks like fine crumbs.
3. Heat up the milk on the stove until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Line a baking sheet with a silicone baking mat and put it in the oven.
4. Add the milk mixture to the dry mixture and combine them quickly with a fork.
5. Scatter some flour on the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Don’t overwork the dough. Pat into a round about 1.5-inch (4cm) high.
6. Use a 2 1/2 inch round cookie cutter and plunge into the dough, repeat until all the dough is used. You should get 8 scones.
7. Brush the tops with egg wash, then carefully place onto the hot baking tray.
8. Bake for 10-15 mins until risen and golden on the top. Eat just warm or cold on the day of baking generously topped with jam and clotted cream.
If freezing, freeze once cool. Defrost, then put in a low oven for a few minutes until warm.