Another weekly trip to my library to trade in books for new ones, and I found 4 cozy mysteries from the Magical Bakery Mystery by Bailey Cates. I finished this first installment in less than a day, and have already started book 3. They did not have book 2, so I figured I would just wing it anyhow and grab all of them that they had.
I was not sure how I felt about a cozy mystery that included Witches, but I was quickly sucked in by the great characters and descriptive writing.
Katie Lightfoot moves from Ohio to Savannah, Georgia to open a bakery with her Aunt Lucy and Uncle Ben. Little does she know that her Aunt Lucy has much to share with her about the fact that she is a Witch, as well as her parents, who chose to not let her know about that side of her life.
Her first week in Savannah has her reeling from that revelation, confused about the intense anger between two handsome men who are both showing an interest in her, and the woman murdered in her car outside of Honeybee’s Bakery.
Unwilling to let her Uncle Ben take the wrap when he is pegged as a suspect, Katie is quickly on the trail of the murderer, much to the chagrin of Detective Quinn. It’s Katie’s persistence, and Quinn’s finally acceptance of what she is learning before he does, that gets Uncle Ben off the hook.
There were two recipes at the end of the story, one for Peanut Butter Swirl Brownies, and one for Cheddar-Sage Scones. A quick scan let me know I had all the ingredients for the Scones, so I whipped up a quick batch. I only had a couple bites of one as I am sure it’s not approved Weight Watchers food 😊 It was savory, and would definitely be a great addition to any meal or for an afternoon snack. The only thing I substituted was instead of dried sage, I only had ground sage. I should have doubled the ground sage, as it didn’t have quite enough sage flavor for my liking!
2 ¼ C all purpose flour
1 Tbs baking powder
½ tsp salt
1 tsp dried sage
6 Tbs butter, cut into 1-inch pieces and chilled in the freezer for 15 minutes
2/3 C grated sharp cheddar cheese
½ C milk
Preheat oven to 400 degrees
Set aside ¼ C of flour in a small bowl. In a medium bowl, combine 2 C flour, baking powder, salt, and sage. Add chilled butter and cut into flour by rubbing with your fingers or using a pastry blender until the consistency of rough cornmeal.
Add the grated cheddar to the ¼ C flour and toss to coat. Shake to remove extra flour and add to pastry mixture, tossing with your hands to evenly distribute the cheese.
Whisk together the egg and milk. Add to flour mixture, stirring lightly with a fork until ingredients are moistened and just hold together.
Transfer to a lightly floured surface and knead 20 times. Add more flour to the surface if needed. Pat into an 8 inch circle, slightly higher in the center than on the edges. Using a very sharp knife, cut 8 equal wedges. Place scones on a baking sheet lined with parchment paper, slightly apart from one another. Bake for 12-14 minutes, until golden brown.