Whew, it’s been a long, long time, but I am back with more food news from the west coast.
I happen to have a weakness for mysteries and afternoon tea, and this book, part of the Tea Shop Mystery series, has both. Sure, on the surface I’m a cynical 30-something with a pottymouth, but deep inside languishes a dainty, middle-aged Southern belle with a red hat, purple dress, and a fierce need to eat something on a doily. Oh, and I love killing. We all have our quirks.
But why write about a cheesy mystery on a food blog, you ask? Because this is a cheesy mystery with a twist: recipes!
The book wasn’t that great, but I tried a few of the recipes in the back, and I think I’ll probably come back for more. Last night I whipped up lavender scones and faux Devonshire cream, and I think I’ll be looking for new ways to incorporate lavender into my dessert fare (and sure, main dishes while I’m at it).
2 cups flour
1 Tbsp baking powder
6 Tbsp butter
3 Tbsp sugar
2 tsp dried culinary lavender, chopped
1 egg
1/2 cup buttermilkSift flour and baking powder together. Cut the butter into flour mixture until it has the consistency of bread crumbs. Stir in sugar and lavender. In separate bowl, beat egg and buttermilk, then add to mixture, forming dough. Place dough onto well-floured surface and shape into a circle. Pat down dough until it is about 1 inch thick. Use a floured cutter to stamp out 12 scones [WCB note: I made mine considerably smaller to share at work, so I made about 20; just cook for slightly less time]. Place scones on parchment-lined cookie sheet and sprinkle with a little sugar. Bake at 425 degrees for 10 to 12 minutes or until golden brown. Serve warm with Devonshire cream and jam or preserves.
Simple Devonshire Cream
1 3-oz package cream cheese, softened
1 Tbsp sugar
1/8 Tsp salt
1 cup heavy creamCream together cream cheese, sugar, and salt. Then, beat in cream until mixture forms stiff peaks. Chill until serving.
Makes 2 cups.
(both recipes from The Silver Needle Murder, by Laura Childs)
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