Not long now ...

A Tisket A Tasket

Nettie's Knit Shop Mysteries - Book 2 ... coming soon
Photo of proof book of A Tisket A Tasket

Merry Christmas and Happy New Year

Wishing everyone a safe and happy Christmas Holiday break. I hope you have an enjoyable time, great holiday and get to spend time with family and friends.
May the new year bring us all peace and serenity after the turbulent storm that was 2020.
For the last few weeks of the year, I have a book to proof read and fix with the aim to have it printed and out in the shops by the end of January 2021.
And - exciting news, there are two new books in the pipeline - Book 3 tentatively named 'Died with Flowers' and a Covid lock-down mystery 'Broken Hearts and Promises'. 
We have also some recipes to test for Bob which had been put on hold (along with everything else) while my broken wrist healed.
For now Bob has experimented with a couple of scone recipes and mashed them up with what he had in his pantry and fridge. They taste delicious, sharing the recipe below.
Cooked scones in a lined basket
Two scones on a breadboard, one cut in half

Bob’s Orange Cranberry Scones


  • 1 3/4 cups flour
  • ½ tbsp heaped baking powder
  • ¼ tsp baking soda
  • Pinch of salt
  • 2 tbsp granulated sugar
  • 80 g butter – cold & grated
  • 1 egg
  • 1/3 cup orange juice with pulp (add extra zest to taste)
  • 50 g dried cranberries
  • Milk to mix (approx. 1/2 cup)
  1. Adjust the oven rack to the centre position and preheat to 215°C. Line baking pan with parchment paper.
  2. In a large bowl, combine the flour, sugar, salt, baking powder and baking soda.
  3. Add the butter and blend into the flour so it looks like breadcrumbs.
  4. Add in the cranberries.
  5. In a separate bowl whisk together the juice and egg.
  6. Make a well in the middle of the flour and add the liquid mixture. Mix until streaks of flour remain. 
  7. Add the milk and mix to muffin consistency.
  8. Place on your prepared baking pans. I large tablespoon per scone, space them out about 2 cm apart.
  9. Bake for 12 to 15 minutes or until lightly browned. The scones are best served warm, or within a few hours of baking.
Festive upgrade: Add some Christmas spices and candied peel to taste.

For a sweet treat - make a glaze:
Mix together icing sugar, orange juice, 1 tablespoon melted butter, freshly grated orange zest.
Whisk all glaze ingredients together until thick but still pourable. Drizzle over cooled scones and let stand until set.

Download the recipe to print.
CB Landy - Author
Website - CB Landy - Author
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