Saturday, 13 August 2011
This is a guest post from CakeSpy.
Reading is totally sweet. We all know that. But novels are even sweeter when they involve baking recipes! A few years ago, I was charmed by Laura Shaefer's young adult novel The Teashop Girls, about three friends who are trying to save the main character's grandmother's tea shop in Madison, WI; now, there's a follow-up novel entitled The Secret Ingredient, which is a sweet but not saccharine continuation of the tale of Annie and her friends growing up and learning their place in the world--this time centering around a scone-making blogging competition.
and--bonus! Here's a recipe for one of the scones from the book.
Cookies and Cream Scones
Adapted from The Secret Ingredient
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 3/4 cup sugar
- 1/2 teaspoon salt
- 3 tablespoons butter
- 1 egg, beaten
- 1 cup chopped sandwich cookies (I used about 8 coarsely chopped berry oreos, because they were pink in the middle)
- 1/2 cup buttermilk
- 1/4 cup milk
- Preheat the oven to 400 F.
- Mix the dry ingredients together first; cut in the butter. Stir in the beaten egg and the cookie pieces.
- Slowly add the buttermilk to form a thick dough. Knead the dough on a board, roll to a 1-inch thickness, and cut the dough into 2-inch rounds or triangles.
- Place each piece on a greased cookie sheet and brush the tops with the milk. Bake for 12-15 minutes, or until golden brown.