Thursday * Cozy Mystery and a Recipe :
Poppy is settling into life in an English village and gaining some green fingers at last as she restores the beautiful cottage garden nursery she’s inherited. When she meets a wealthy dog lover at the village fête and is hired to create a “canine scent garden”, the future looks rosy… until the day ends with a vicious killing and she finds herself spade-deep in a murder investigation once again.
Meanwhile Einstein the terrier has fallen head-over-paws for a pampered poodle and Poppy has her hands full keeping him out of trouble. With vandals attacking her cottage and orders for flowers flooding in, she barely has time for sleuthing! But when unexpected help comes from her mad scientist neighbour Bertie, as well as crime author Nick Forrest and his talkative cat Oren, Poppy is sure she’s found the killer…
The only problem is – with false clues and suspects galore, could she be barking up the wrong tree?
This book follows British English spelling and usage.
Genre: cat cozy mystery series / gardening cozy mystery / women amateur sleuth / British detective mystery
THE ENGLISH COTTAGE GARDEN MYSTERIES
Deadhead and Buried (Book 1)
Silent Bud Deadly (Book 2)
Doom and Bloom (Book 3)
My Book Review :
From Kindle Unlimited this fun cozy mystery is the perfect spring read with quirky characters and a great small town village setting. So spend an enjoyable afternoon with Poppy and the gang as they solve another mystery.. Lisa
My Recipe : English Scones
- 2 cups all-purpose flour (10 ounces by weight)
- 4 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 6 tbsp unsalted butter at room temperature
- 2/3 cup whole milk
- 1 large egg
Preheat the oven to 425 degrees F.
In a food processor, pulse the flour, baking powder, salt, and sugar a couple times to combine.
Add the butter and pulse 7-10 times until the butter is completely distributed. You shouldn’t see any chunks of butter, and the mixture should have a sandy texture to it. Transfer to a large mixing bowl.
In a small bowl, whisk to combine the milk and egg. Save 2 tbsp of it for the egg wash later, and pour the rest into the mixing bowl with the dry ingredients.
Stir to combine with a spatula, until a rough dough forms.
Transfer to a lightly floured countertop and knead about 10 times until the dough comes together into a relatively smooth ball. Take care not to knead too much, or the dough will be tougher and not rise as high.
Roll the dough about an inch thick and use a 2.5″ cutter to cut about 7 circles. Re-roll the scraps and cut out another 2.
Place the scones onto a parchment or silicone mat lined baking sheet and brush the tops with the reserved egg wash.
Bake the scones for 13-15 minutes, until about tripled in height, and golden brown on the tops and bottoms. Enjoy!