Katie Lightfoot is a witch but even better than, she’s a baker. New to her witch side she explores the possibilities while she bakes delights in her aunts new bakery. Everything was going well till an old mean woman came in and threatened the bakery, family and anything else she could think of while stealing money owed to the bakery. The old bat wasn’t done there no she went and got her neck broken, complicating matters and leaving some serious accusations on her uncle’s shoulders. Katie who just can’t stop snooping hunts to true killer using her two hunky new male friends, her aunts coven/book club and her new magical techniques.
I really liked this light southern cozy mystery. The characters were fun, interesting and complimented each other well. The nasties were truly nasty, delightfully so. Katie Lightfoot makes scones that had my mouth watering luckily she included her recipe. Yes, I made them, and enjoyed them with some rosemary tea. Great recipe, great reading snack. Double the pleasure, double the fun. I ordered the second book, and I see Biscotti in the title. I’ll be baking up some of those very soon.
2 ¼ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon dried sage
6 tablespoons butter, cut into 1-inch pieces and chilled in the freezer for fifteen minutes
⅔ cup sharp cheddar cheese, grated
½ cup milk
Preheat oven to 400 degrees.
Set aside ¼ cup flour in a small bowl. In a medium bowl, combine 2 cups flour, baking powder, salt and sage. Add chilled butter and cut into flour by rubbing with your fingers or a using a pastry blender until the consistence of rough cornmeal.
Add the grated cheddar to the ¼ cup flour and toss to coat. Shake to remove excess 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 twenty 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 eight 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.