Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!! Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her favorite recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors. Introducing author, PATRICIA COLEMAN, and her favorite recipe for CHOCOLATE CHIP SCONES!
TEA AND TREACHERY
A Regency Romantic Mystery
BY PATRICIA COLEMAN
What’s a lady to do when she finds the man who knows the truth about her brother’s death stuffed under a fountain?
For aristocratic blue-stocking Cassandra Douglas, it is the start of an adventure that throws her into the arms of her long-absent fiancé, Major Jason Cameron. Together they must solve a riddle written in runes, thwart a Bonapartist plot, and maneuver through the intricacies of Regency society and their own prejudices.
With each perilous step they take toward solving the murder, Cassandra and Jason’s love rekindles. But will an unexpected betrayal and an unknown assassin destroy their happy ending?
Patricia Coleman, aka P. R. Morris, is a critically acclaimed author of historical, amateur sleuth, and alternative history short stories and novels. She has received two Reviewers’ Choice awards. One critic wrote “Ms. Coleman writes with elegance and pizzaz.” (Romantic Times). Pat grew up as an “Army brat” and lived in many countries, including Germany and Thailand. The experience taught her a sense of humor will get you through most awkward siturations, like having your skirt ripped off by a baby elephant. Pat now lives in Colorado where she teaches at a local college and works with special needs teenagers. She volunteers as a docent at the local zoo.
Links to Patricia’s Website, Books, & Social Media:
Tea And Treachery
I hope you enjoy the recipe Patricia is sharing with us today on Karen’s Killer Fixin’s. Happy eating!
P.S. We’re at 245 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
Note from Patricia: As a historic mystery writer I am always fascinated by the social rituals our ancestors participated in. One of the most prevailing of these in England is the English tea. During the Regency and Victorian eras, afternoon tea was a major social event and a prime source for the latest news and gossip. Authors from Jane Austen to Gail Carriger have used the English afternoon tea as a device for providing information to their readers and their sleuths. I certainly did in Tea and Treachery. One of the most common tidbits served during these events was the scone. Most historians feel the scone originated in Scotland as an oat griddle cake and was probably named after the famous Stone of Destiny, also called the Stone of Scone, a central part of the coronation of the kings of Scotland. According to Hungry History, a food history website, Anna, Duchess of Bedford (1788-1861) is the one who first served the scone as part of her afternoon tea. Queen Victoria’s scones were made without fruit in the dough. At this time the scone would be topped with preserves and clotted cream. Scones have evolved from the basic sweet bread served by the duchess to include a variety of fruits, candies, and nuts. I’m not sure where this recipe originated, but this chocolate chip scone has been very popular with my family, fellow authors, and neighbors. I hope you enjoy it too.
CHOCOLATE CHIP SCONES
2 cups all-purpose flour
1 cup semi-sweet or milk chocolate chips
¼ cup white sugar
½ cup milk
2 tsps. Baking soda
2 table spoons milk (hold to side)
½ tsp. salt
½ cup confectioner’s sugar (powdered sugar)
¼ cup chilled butter
Put four, white sugar, baking soda, baking powder, salt, and chocolate chips into a large bowl. Cut in butter until crumbly. Add ½ cup milk and form into dough.
Knead dough 8 to 10 times on a lightly floured surface. Form into two flattened 6 inch circles. Put on baking sheet and divide each circle into six slices. Brush milk you set aside across the tops.
Bake at 425 F for 15 minutes or until risen and golden brown. Sift confectioner’s sugar over them and serve.
You can use this basic dough recipe and add your favorite fruits (I like apples and blueberries) instead of the chocolate chips. A friend of mine crushes peppermint candy and adds it for the holidays.
Thank you, Patricia, for sharing your story and recipe with us.
Don’t miss the chance to read this book!