Recipes

Laura Bishop doesn’t ply sources with liquor to loosen their lips. Instead, she knows the value of questioning them in a place conducive to sharing secrets—a cozy English-style teashop. Who wouldn’t open up while enjoying sandwiches, scones with cream and jam, and fruit tarts, all washed down with fragrant tea? It worked for Laura, and she was able to get good leads that helped her unmask a murderer.

 

Next time you want to coerce someone into spilling their secrets, serve an English-style tea and include scones like the ones served at the Orangery, the teashop frequented by Laura and her sources.

  

English Butterscotch Tea Scones

 

Ingredients:

4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

½ teaspoon salt

½ cup granulated sugar

1 stick cold unsalted butter (4 ounces) cut into small pieces

1 cup butterscotch chips (or substitute 1 cup cinnamon chips, currants, or raisins)

1 egg

1 ½ cups buttermilk (or substitute 1 ½ cups milk with 2 tablespoons white vinegar. Allow to sit for ten minutes.)

 

Preheat oven to 400 degrees. Mix dry ingredients together in a large bowl. Cut in butter until the mixture is the size of small pebbles. Add butterscotch chips (or currants or raisins) to dry mixture and stir to coat well. Set aside.

Beat egg and buttermilk together and add to dry ingredients. Stir to combine all ingredients. Turn out onto a lightly floured surface and knead lightly. Roll dough until it is 1 inch thick or press with floured fingertips.

 

Cut rounds with a lightly floured cutter or a juice glass and place on a greased baking sheet or one lined with parchment paper. Brush lightly with milk or cream and sprinkle with granulated sugar.

 

Bake 20-25 minutes or until scones are lightly browned. Allow to cool. Slice in half and spread with butter or whipped cream and jam. Enjoy!

  

Aunt Kit’s Favorite Chicken Dish: Chicken with Mushrooms and Harvey’s Bristol Cream Sherry Sauce

 

Ingredients:

2 tablespoons butter

4 skinless, boneless chicken breast halves

2 cups sliced mushrooms

1 can condensed cream of mushroom soup

1/2 cup Harvey’s Bristol Cream Sherry (or any brand of

cream sherry—sweet, not dry) or more to taste

¼ cup milk

 

Heat 1 tablespoon of butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

 

Reduce the heat to medium. Heat the remaining butter in the skillet. Add the mushrooms and cook until they are tender, stirring occasionally.

 

Stir the soup, milk, and sherry in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste. Serve with rice, cooked noodles, or mashed potatoes.