So when I got Caught Read-Handed by Terrie Farley Moran for a blog tour back in July I was thrilled to discover that this book had a little bit of both!
In Moran's Read Em and Eat series the main characters Sassy and Bridgy own a cafe/bookstore named Read 'Em and Eat. And if I could make fictional places real this place would be high on my list. All the food has a literary name and inspiration but the best part are the tables. Each table is named and decorated for a particular author. There's Emily Dickinson, Robert Frost, Ernest Hemingway, as well as my personal favorite and where I would be sitting - the Agatha Christie table, and a big selection of other tables.
Ever since I've been reading cozies I've wanted to try the recipes that often appear in the back of the foodie mysteries and when I got to the end of this one and discovered that the recipe included was for Miss Marple's Orange Iced Scones I knew this was definitely one I could not resist trying!
Miss Marple's Orange Iced Scones
from Caught Read-Handed by Terrie Farley Moran
2 1/2 cups all-purpose flour
1/2 cup white sugar
1/2 cup softened butter
3 teaspoons baking powder
1/2 cup milk
Preheat oven to 375
Place first 4 ingredients in a large mixing bowl. Use a stand mixer or hand (I used a pastry blender) to blend the butter into the flour, sugar and baking powder until it resembles coarse breadcrumbs.
Mix in egg and milk. Cover a baking sheet with parchment paper. With a spoon or ice cream scoop drop 12 equal amounts of scone batter onto the baking sheet. Leave 2 inches between the scone batter balls to allow for spreading. Bake at 375 until the edges and tops of scones turn a golden brown.
1/2 cup powdered sugar
1 teaspoon grated orange rind
1/2 of a large orange, juiced
Place powdered sugar in a small bowl. Add the graded orange rind to sugar. Squeeze the orange half over the rind mixture. Use a spoon to mix the icing together. Icing should be fairly runny. Spoon drizzle over warm scones.
Best served with a pot of Earl Grey tea and a Read 'Em and Eat mystery
My changes: I made the scone batter exactly as the recipe says except I ended up adding the tiniest extra splash of milk. When it came to the icing I had to get a little creative as I had decided to make this on a whim and I didn't exactly have an orange. Luckily I had a jar of dehydrated orange peel and a bottle of orange juice. I used close to a quarter of a cup of juice and that was a bit to much. Next time I'll add it with by tablespoon until I get the right consistency. Also I mixed the icing with a fork but that's just because I've found that combines powdered sugar and liquid easier.
My results: Yum! The scones are light and buttery sweet without being sugary and the orange glaze (because mine is much more of a glaze than an icing) add a delicious citrus-y note. These would be perfect for a breakfast roll or an afternoon snack and would be lovely with a cup of Earl Grey as Moran suggests!
I'm linking up with Weekend Cooking hosted by Beth Fish Reads